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Poolish vs sourdough |
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“Cratering” of baguette during bake |
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N.Y. Pizza |
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Danish rye bread |
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Purple Straw Potato Sourdough Rolls Act II |
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converting 2 speed (low & high) spiral mixer rpm to KA 7qt bowl lift |
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Saint Germain Bakery Premium Professional Bakers Couche on Amazon any good? |
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Potato & fresh mozzarella frittata |
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Katie finds new flour |
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Ginsburg "Whole Rye" - What is It? |
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2nd batch baguettes |
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Burned loaf with Dutch oven |
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Is the Bread in Europe Better for You? |
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Cold vs Hot Dutch oven |
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Hello from the Pacific Northwest!🌲(Introduction and career question) |
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Very cool, and only slightly off-topic |
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| Forum topic |
Direct Baking – no retarding (sourdough stiff levain) |
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Basque Style Pumpkin Cheesecake |
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Eeew |
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Benito’s Index of bakes |
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