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The Bread Browser
Sourdough crumb gummy and moist
Yeast Water levain bagels- lye bath
Good Sourdough in a Loaf Pan technique
Quarter Sponge Revisited
Viennoiserie and pâte fermentée
Advice on uneven bloom
Lumberjane Loaf
Durum Big Country Whole Wheat Egg Sourdough Bread
Minimalist multigrain
My croissants rises unevenly when baking
Ginger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
New (to me) Flour & Starter Home
Valais Rye Walliserbrot
Food for thought
Gâteau des rois de Provence
New guy
Quarter Rye
crust separation einkorn sourdough
Latvian Rye Bread -- My Bake
Christmas Eve Pies
Giant holes in loaf :(
Lumber Jane Loaf
Cheese, herb & Chilli Bread
SourdoughNuts
Sandwich Loaf in a Pullman pan
The Giorilli Panettone
"Montanara-Style" Sourdough Pizza
Valais Rye Walliserbrot (Switzerland)
Pentosans, I presume?
No pronounced ear, nor a satisfying crunch on the outside: Where did I go wrong?
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