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The Bread Browser
suspicions regarding clingfilm and baguettes
1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough
Sourdough Trail
Can this starter still be saved?
Whole-wheat bagels
Amazed by SAF yeast
Sourdough Trail
Freshly milled whole wheat + toasted millet
Greetings from Ocean View, Qld
Whole grain Multigrain Levain
Croissants - getting better, room for improvement
Olive, Rosemary, & Lemon Zest
Short Ear!
Looking for more flavor
Bulk rise overproofing before it rises
Susan's Miche
Advice to help my shorties grow!
Overproofed?
Fig and spelt sourdough
Sourdough + Biga Bomboloni
Frog Bread Revisited
New oven what to do ?
Hi from Paris... and help with possible overproofing?
Tested 5 different methods of boiling bagels
Can you help troubleshoot this?
Formula inspired by, Anis Bouabsa's long cold bulk retardation
Advice on why my sourdough lacks holes and stringy texture
Dough has holes
Tin Bread Box
Red bean buns! (豆沙飽)
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