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Sourdough Tomato Bread recipe

kept bysimsta

225ml (8 fl oz) warm water (45 C)
1 (7g) sachet dried active baking yeast
225ml (8 fl oz) warm tomato juice (45 C)
375g (13 oz) sourdough starter
1 dessertspoon caster sugar
1 teaspoon salt
800g (1 3/4 lb) plain flour



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