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Pucce Leccesi |
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Bread Flour Starter From Scratch |
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Italian Bread Is Too Yeasty! Help! |
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3 years 5 months ago |
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Floyd, an idea! |
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Recipe for rye rolls for camping |
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Introducing a YouTube Channel and Website |
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90% Biga Bread |
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Panettone Montanari |
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3 years 5 months ago |
| Forum topic |
You've Just Made Your First Starter & Your Dough Turns To Mush |
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HELP! Panettone dough broken! |
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Schwarze Muckel Problem(s) |
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Emergency! Need help deciding baking time/temperature! |
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anna thomas' christmas stollen recipe |
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Distilled Water, Minerals, and Yeast |
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Ooni starter failing to grow |
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CB - Portuguese Sweet Bread |
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74th bake. 12/18/2021. Muffins again. |
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Three recent bakes |
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| Forum topic |
Sourdough ciabatta deflated during proof |
tttt1010 |
3 years 5 months ago |
| Forum topic |
Wet Gluten Content of Flour |
Benito |
3 years 5 months ago |
| Forum topic |
Starter won't double in size with 100% Canadian AP flour |
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3 years 5 months ago |
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Commercial dough sheeter |
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| Blog post |
Eric's NY deli rye via Benny, yet another one |
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Country Sourdough with Black Emmer |
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