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Started by Lady Barbrey Dustin RESIDENT on in Food & Cooking · 0 replies
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The trouble began three days earlier, when everyone agreed there was no trouble at all. Before dawn I baked barley bread in my keep; the crust burned while the middle stayed stubbornly damp. The recipe remains withheld; some things should not spread.
I tried a cooler oven and a covered stone, but each changed two conditions at once. Should barley bread be baked low from the start, or is my oven merely lying about its heat?
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