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The Bread Browser
Sourdough Maki Roll
Rye Sourdoughs Splitting Open
Focaccia
My first SD bake 1/29/21
Chocolate Sourdough
What should I do differently?
35th bake. 01/29/2021. 83% WW. 1418 g of dough.
GF bread machine bread not rising
Pasta Madre/Lievito Madre
Community Bake Durum Bread
Same day bake Tartine Style Country Sourdough
The elusive oven spring thing
Just Getting Started..Looking for Advice
Low Hydration Sourdough using a mixer
semonlina bread - Community bake
Bake #1 Hamelman’s 60% Semolina bread
Uneven scoring expansion - Advice needed
Eberhardt bun molder question
Ilya's Durum/semolina CB
Bread misshape
High hydration (105%) free form Batard
Open Crumb Sourdough
Focaccia - Flour
Epic bake, in the first magnitude! Pea tendril pesto pizza, with fresh tomatoes & Prosciutto
Sweet & savory
High hydration (105%) – a proposed new method
Famag gripes
Basic Sourdough with tangzhong
CB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
Old recipe tastes great, but crust is pale and meh. How do I fix this?
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