Artisan Baking

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sourdough 101 thread question
By Larry Clark 14 years 11 months ago
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One Dough for Fast Baguettes or Pizza
By Debbe1 14 years 9 months ago
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Muffuletta Bread and olive salad recipe
By jim baugh 14 years 6 months ago
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Baguettes using two yeasts
By vervoot 13 years 6 months ago
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How thick and crunchy is the crust
By ramat123 13 years 1 month ago
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Jim Lahey Rye Recipe Tweakable??
By Crusty44 11 years 4 months ago
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Convert Pate Fermente into Poolish?
By CJRoman 11 years 4 months ago
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Stiff Autolyse
By ghazi 10 years 10 months ago
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Loaf from levain
By mhattonmd 8 years 7 months ago
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Bagels
By lcody121 6 years 10 months ago
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Bread for school fair
By peterseaford 6 years 9 months ago
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Some sourdough while in quarantine
By target022 5 years 3 months ago
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"L" minus 2 1/2 Hrs. till bake off!
By The Roadside P… 5 years 1 month ago
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FWSY levain schedule question
By Mayank A 5 years ago
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Dough Extensibility
By barlowpark 4 years 1 month ago
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Tip - Time & Temperature are as important as any ingredient
By DanAyo 3 years 4 months ago
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Reinhart Book
By FloridaShark 2 years 7 months ago
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JACK SKELLINGTON
By The Roadside P… 8 months ago
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Pugliese!
By KP Crumbworth 19 years 3 months ago
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TO KNEAD OR NOT TO KNEAD.....THAT IS THE QUESTION!
By pelosofamily 18 years 3 months ago
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Pain de Seigle
By pjkobulnicky 18 years 2 months ago
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Sourdough Baguettes
By colinwhipple 17 years 7 months ago
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Leaveners, a baker's secret weapon
By Anonymous 17 years 4 months ago
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Ciabatta berger
By leemid 16 years 11 months ago
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Questions on Hamelman Pumpernickel
By shakleford 16 years 5 months ago
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