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putting the caramel in caramelization |
squattercity |
1 week ago |
| Blog post |
Tasty, leopard spotted crust, meat lovers supreme. |
The Roadside P… |
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Yellow pulse in sourdough |
AlfieB |
1 week 2 days ago |
| Blog post |
Attempt at Lance's middlings preferment loaf |
ReneR |
1 week 2 days ago |
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3 easy questions about adding flax and chia seeds to sourdough. |
BKSinAZ |
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High sugar rye starter for rich doughs |
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Butcher Block Work Surfaces. Best Food Safe Finish?? |
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Dough Calculator Formula |
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Recovering almost extinct French wheats |
JeremyCherfas |
1 week 4 days ago |
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Can't seem to make a light loaf, crumb usually comes out dense compare to store bought |
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Sourdough Buttermilk WW English Muffins |
Isand66 |
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Like a horse and carriage! |
The Roadside P… |
1 week 5 days ago |
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Brod and Taylor folding proofer WAY too hot |
Faering |
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Old-School Deli Rye - The Rye Baker |
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Twin arm/ diving arm mixer question |
JD07 |
2 weeks ago |
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English Muffin Toasting Bread! |
fishbread |
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“Cratering” of baguette during bake |
rtooh |
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Caring For Your Couche |
MapMaker |
2 weeks ago |
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OK, what did I do wrong? |
BKSinAZ |
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TMB Baking sale |
pmccool |
2 weeks ago |
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Using oven light for heat:caution |
Moe C |
2 weeks ago |
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Ninja Combi |
Moe C |
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mixer broke |
stonefire |
2 weeks ago |
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How Do You Make a Dark Rye Dark |
louiscohen |
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Adding butter to panettone dough all at once? |
ksamksamksam |
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