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Why sift out bran from fresh milled flour? |
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Would like to start feeding starter fresh milled hard white.... bran or not? |
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something is very wrong - poolish high hydration |
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Does scalding bran denature the enzymes too much? |
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What realm is this recipe in-cookie?scone? |
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Five ways to limit dough climb |
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Protein content of hard white wheat berries? |
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Is it necessary to let the starter double before adding it to bulk ingredients? |
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Thirded Bread - Buckwheat, Rye, Corn (Maize) |
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What role does tahini play as an ingredient in baked goods? |
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