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Prospectus? |
28 |
1 year 37 weeks ago
by dmsnyder |
1 year 37 weeks ago
by leemid |
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Just a softie? |
50 |
1 year 31 weeks ago
by Mike Avery |
3 weeks 2 days ago
by koolmom |
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help! balancing/improving bread |
10 |
1 year 30 weeks ago
by tams |
1 year 30 weeks ago
by GrapevineTX |
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Advanced Bread and Pastry |
24 |
1 year 30 weeks ago
by SteveB |
45 weeks 5 days ago
by SteveB |
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Flour prices cramping your baking? Canada's national newspaper wants to chat |
0 |
1 year 12 weeks ago
by hmick |
n/a |
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yeast storage |
5 |
1 year 1 week ago
by Sparkie |
41 weeks 1 day ago
by mrosen814 |
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Highest Hydration Possible |
10 |
51 weeks 5 days ago
by ericlindley |
45 weeks 5 days ago
by dmsnyder |
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commercial bread help |
11 |
50 weeks 1 day ago
by marthawh63 |
28 weeks 12 hours ago
by bobm1 |
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Young baker abroad needs help from home!! |
6 |
36 weeks 7 hours ago
by staci.best |
34 weeks 2 days ago
by lagrassa |
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What is the correct grammatical usage of the word "autolyse"? |
4 |
34 weeks 4 days ago
by MarkS |
33 weeks 3 days ago
by PLloydie |
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Punch after a mix |
1 |
32 weeks 3 days ago
by petercobra |
31 weeks 4 days ago
by GEM 4471 |
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What is the term for this period of rest? |
2 |
31 weeks 1 day ago
by DrPr |
31 weeks 14 hours ago
by dghdctr |
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DDT calculation question for Daniel T. DiMuzio |
14 |
30 weeks 5 days ago
by LindyD |
30 weeks 1 day ago
by foolishpoolish |
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making rye bread in a DXL |
11 |
30 weeks 3 days ago
by caviar |
30 weeks 8 hours ago
by twgiffin |
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Rye Amylase |
10 |
29 weeks 6 days ago
by foolishpoolish |
6 weeks 11 hours ago
by suave |
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Bread Baking group? |
10 |
29 weeks 11 hours ago
by Brooke Stevenson |
27 weeks 2 days ago
by TeaIV |
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I need advice! |
11 |
27 weeks 3 days ago
by adarpino |
25 weeks 2 days ago
by adarpino |
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Malt Extract |
8 |
26 weeks 5 days ago
by Phantasie |
25 weeks 5 days ago
by rfedele |
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Dough Ripping Problem when Stretching |
8 |
25 weeks 4 days ago
by Phantasie |
24 weeks 12 hours ago
by tjkoko |
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Convection Baking question... |
11 |
22 weeks 4 days ago
by amkight |
14 weeks 6 days ago
by saracarrol |
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Ciabatta |
1 |
22 weeks 4 days ago
by tjkoko |
22 weeks 4 days ago
by TeaIV |
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Weighing flour ...are you sure it makes sense? |
18 |
22 weeks 4 days ago
by tananaBrian |
13 weeks 1 day ago
by rainwater |
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long shelf life rye bread |
11 |
20 weeks 3 days ago
by Sattva Bakery |
20 weeks 2 days ago
by xaipete |
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Why do my focaccia go stale within 24 hours? |
15 |
17 weeks 5 days ago
by Herbsman |
10 weeks 4 days ago
by davidg618 |
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The Back Home Bakery - first year strategy |
17 |
15 weeks 2 days ago
by mcs |
11 weeks 4 days ago
by LindyD |
