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"Stronger" v. "Weaker" Flours and Fermentation durations |
Gadjowheaty |
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Bread Staropoleski, day 2 and 3 |
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Salt Vs. Yeast |
Jim Burgin |
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50 pound surcharge on packages. |
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Effect of milk on bread |
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Hi y’all! |
Kstbn |
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feeding a pinch from a pitch pile |
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Email as user name FAO Floyd |
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Soft focaccia, two ways |
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Diastatic malt |
ibor |
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Hobart C-100 Tear-down and rebuild |
Ryzin Doh |
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Change bun size of recipe |
Drew |
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Fact Checking German Flour Assumptions |
Gadjowheaty |
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| Forum topic |
Weight of dough to bake in Dutch Oven |
nathan_strahl@… |
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Autolyse leads to flat bread |
Creepsy |
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Bouabsa Pullman, V1.1 |
alfanso |
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HeiHei29er |
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Something different: fried sourdough breads from Multan |
Econprof |
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Staropoleski bread, day 1 |
Martadella |
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Digital Kitchen Scale |
home_mill |
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