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Pre-Ferment and long retard |
Jane Dough |
10 years 8 months ago |
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French toast - your ideal bread? |
sirrith |
10 years 8 months ago |
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cranbo |
10 years 8 months ago |
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troubleshooting boules |
alfanso |
10 years 8 months ago |
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Too much yeast? |
reptilegrrl |
10 years 8 months ago |
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Here is the crumb |
Kasiaw |
10 years 8 months ago |
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Bob S. |
10 years 8 months ago |
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Abelbreadgallery |
10 years 8 months ago |
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Rye Test, Week 1, C |
Paddyscake |
10 years 8 months ago |
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Has anyone here repaired their Bosch Universal Plus on their own? |
pmiker |
10 years 8 months ago |
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Isand66 |
10 years 8 months ago |
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My First Try at Westfalen-Kruste German Rye |
Kasiaw |
10 years 8 months ago |
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What's the difference between great oven spring and a blowout? |
Cher504 |
10 years 8 months ago |
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Pan Candeal |
Abelbreadgallery |
10 years 8 months ago |
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nomolosca |
10 years 8 months ago |
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Hi Folks |
Trevor J Wilson |
10 years 8 months ago |
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Swedish Limpa Rye |
hanseata |
10 years 8 months ago |
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Artisan bread in Five Minutes |
Farahkamal23@g… |
10 years 8 months ago |
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sirrith |
10 years 8 months ago |
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PANE ALLA SOIA |
ANNA GIORDANI |
10 years 8 months ago |
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50% SD loaf |
Abelbreadgallery |
10 years 8 months ago |
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Stuffing Bread |
FlyinAggie |
10 years 8 months ago |
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Torta d'Autunno con farina integrale, noci, nocciole e cioccolato. |
ANNA GIORDANI |
10 years 8 months ago |
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Rye Test - Group C - Week 1 |
Dwayne |
10 years 8 months ago |
Forum topic |
Is bulk fermentation really necessary? |
sirrith |
10 years 8 months ago |