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Look what I have created! |
The Roadside P… |
1 year 7 months ago |
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Bleached vs unbleached flour, again... |
Dave Cee |
1 year 7 months ago |
Forum topic |
a little panettone article - just as a book mark |
therearenoteno… |
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Danish Loaf |
Benito |
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Roller vs Stone Ground |
tpassin |
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Uses for underfermented bread? |
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Parigina - Neopolatan stuffed pizza |
The Roadside P… |
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Quanah Wheat from BSM |
Another Girl |
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Yeast conversions |
tinpanalley |
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Your thoughts on the 47% dark rye sandwich bread crumbs. |
The Roadside P… |
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Isand66 |
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Influence of fortified flour on sourdough starter? |
JPhillips |
1 year 7 months ago |
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Gluten-free autolyse, pre-ferment etc. |
pascaleewers |
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tfl in the Treasure Valley" |
jo_en |
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Why use Ungreased Tube Pan |
Oskar246 |
1 year 7 months ago |
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No-Proofing mixed wheat/rye - "Genetztes" |
Gadjowheaty |
1 year 7 months ago |
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Is the loss of mass flour as well as water? |
jkandell |
1 year 7 months ago |
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Eric Hanner's favorite N.Y. onion rye |
The Roadside P… |
1 year 7 months ago |
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couch sticking to dough |
Klaus |
1 year 7 months ago |
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Pastrami on Rye |
The Roadside P… |
1 year 7 months ago |
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Latest Workday 100% Whole Wheat |
louiscohen |
1 year 7 months ago |
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Sourdough Starter and Maillard Reaction in Enriched Doughs |
GaryBishop |
1 year 7 months ago |
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"Blowouts" in wood oven, not in dutch oven |
teajay |
1 year 7 months ago |
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Lönner one-stage sourdough process |
alcophile |
1 year 7 months ago |
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Bread troubleshooting request |
J3rowne |
1 year 7 months ago |