marius on Nostr: just saw your timing post, and we're working on the dough on a slower pace. It's ...

just saw your timing post, and we're working on the dough on a slower pace. It's basically all through Saturday (make it in the morning, fold it a couple of times through the day, shape it and refrigerate in the afternoon-evening), leave it overnight in the fridge, and bake it first thing on Sunday. Nathan Lowell (he/him) 📎 (npub12s2…9gr0)