Pan corsario doble - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 170 g de granos de centeno
- 255 g de agua
- 330 g de agua
- 15 g de pie de masa
- 255 g de harina integral de centeno
- 2 cucharaditas de aceite
- 85 g de agua
- 15 g de levadura prensada fresca
- 170 g de harina de espelta
- 2 cucharaditas de sal
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