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Recent Forum Posts Posted by lumos in the Introductions and Ideas forum 4 days 9 hours ago
Posted by tfranko29 in the Photos & Photography forum 3 hours 35 min ago
Posted by tfranko29 in the Sourdough and Starters forum 3 hours 39 min ago
Posted by BakerNewbie in the General forum 5 hours 25 min ago
Posted by SoDakBread in the For Sale forum 5 hours 39 min ago
Posted by Bread Engineer in the Whole Grains forum 7 hours 3 min ago
Posted by BakerNewbie in the General forum 7 hours 39 min ago
Posted by 604 Center Street in the Introductions and Ideas forum 10 hours 34 min ago
Posted by KMIAA in the Photos & Photography forum 11 hours 48 min ago
Posted by Mike Sisson in the Challenges forum 12 hours 21 min ago
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Posted by alpinegroove in the Sourdough and Starters forum 16 hours 17 min ago
Recent Baker Blog Entries By bakeshack 5 hours 33 min ago
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Find TFL ElsewhereAdvanced Topics, Professional Concerns, and Off Topic Forums Posted by PastryPaul in the Professional Concerns forum 1 day 19 hours ago
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Posted by Agreenbean in the Professional Concerns forum 8 weeks 6 days ago FavoritesA selection of popular recipes on this site
Latest Comments in the Forums By Joyful Whisper 11 min 23 sec ago in reply to Yankee Starter now resides in Alabama
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By Delicio8 6 hours 18 min ago in reply to Help - same dough diferent results
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Posted 6 years 46 weeks ago Read More... Latest Comments in the Advanced Forums By kate roles 2 hours 42 min ago in reply to what other insurance does a bread business need?
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By Candango 6 days 12 hours ago in reply to Don't knead your dough too much...
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By PicardOvens 2 weeks 12 hours ago in reply to small commercial bread oven recommendation? doyon, pavailler, bongard, picard?
By thomaschacon 2 weeks 18 hours ago in reply to Retarding shaped loaves - container and equipment concerns
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By proth5 2 weeks 2 days ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame LessonsStart baking today
Lesson 1: Your First Loaf Lesson 2: Putting Something More in Your Loaf Lesson 3: Time & Temperature Lesson 4: Glazing Lesson 5: Ten Tips for Better French Bread Getting Started with Sourdough Squeeze more sour from your sourdough View all lessons... |