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    Helpful, especially in Northamerica

    The descriptions and especially the photos are very helpful. Since I started my bread baking journey in a village with a comunal baking oven the section about how to use a household stove was enlightening. I would have wished for a deeper discussion of the different kinds of yeast (levure from beer, levain from winemaking) but since those are not readily available in NA this was cut. Additionally I would have loved a section discussing wheat vs spelt vs rye vs other grains and how to mix and match.
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