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Darkening pans |
fupjack |
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Jesus |
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Sudden Failure in my Bread |
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Private Messaging |
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Cheese & ale sourdough: all local ingredients! |
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Cranbutter Peach Nut Volcanoes |
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Butter vs Oil in whole wheat sandwich bread |
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oil type changes crust color |
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Best Yeast? |
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Hi Everyone! |
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Forkish questions: Double-fed sweet levain |
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sourdough levain added to dough with commercial yeast |
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The Hydra Legend |
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Todays Bake - 2015-08-20 |
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Loaves Are Flat (Updated!) |
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Retsel stones get glazy |
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Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment |
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The start of a journey: oat & spelt sourdough... |
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Flour or water for slack dough |
adrianjm |
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Hard Crust Please |
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Homemade proofingbox |
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How to get large holes in bread |
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