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Central Milling Type 80 flour in New York? |
kalikan |
10 years 3 months ago |
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Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald |
dabrownman |
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Yes, yes, been a while |
proth5 |
10 years 3 months ago |
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Sprouted Durum & Whole Wheat Sourdough |
Isand66 |
10 years 3 months ago |
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Quest for the perfect sour... |
PetraR |
10 years 3 months ago |
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Ovens to envy |
108 breads |
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Bread with Malt?? |
the Analogist |
10 years 3 months ago |
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Soft Craisin Sourdough |
jaxler12 |
10 years 3 months ago |
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Help with a blow-out? |
Cher504 |
10 years 3 months ago |
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breadforfun |
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Open Sesame! |
nmygarden |
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A Whole Lotta Viennoiserie |
emkay |
10 years 3 months ago |
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greedybread |
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Fourneau Bread Over |
Dreasbaking |
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Tips for laminating %100 sourdough to make croissants |
MJ Sourdough |
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Naturally Leavened Cultured Butter Maple Brioche |
bmeilinger |
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Dutch oven EMERGENCY!!! |
108 breads |
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A Bounty of Breads |
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That's Right, More Damn Baguettes! :) |
greenbriel |
10 years 3 months ago |
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Can you leave a starter out? |
Yeasty Beasty |
10 years 3 months ago |
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This week in baking: Portuguese Rolls |
WendySusan |
10 years 3 months ago |
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Holey Einkorn! |
STUinlouisa |
10 years 3 months ago |
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Freezing forkish pizza dough |
thaliablogs |
10 years 3 months ago |
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baking bread in a Tulikivi bakeoven |
pbjproductions |
10 years 3 months ago |
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Breadman TR520 - Bread Pan Issue |
GlutenMonster |
10 years 3 months ago |