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Butter Bread From Ghana! |
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Santa Fe, Albuquerque, Salt Lake City -- Bakeries? |
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Guide for how to accurately determine percent increase in volume for bulk fermentation |
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ROFCO B40 - Rofco Brick Bread Oven - NEW |
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What is this Italian "Loaf" risen and baked in? (See Picture). |
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Recommendation for Books on Using Freshly Milled Flours |
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Naturally Leavened Weekend Loaf |
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My troublesome Lievito Madre journey (aka i need some help) |
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My new Ankarsrum mixer was just delivered! |
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How to get a cold place to purify lievito madre or how to do it without low temperatures? |
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Baguette shaping surface |
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Panettone Questions |
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Today's exercise: Coney Island Kinish |
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