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Mad Scientist Project #999 |
albacore |
4 years 3 months ago |
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Need help with oven spring... again |
citygirlbaker |
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Fruit Yeast Water |
Ruke |
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Uneven browning on bagels |
elzaco |
4 years 3 months ago |
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25% wholemeal boule |
Saltfish |
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Can I add diastatic malt powder before an 8 hour autolyse? |
DoughKnob |
4 years 3 months ago |
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Flavor of flour? |
Vivian de Pane |
4 years 3 months ago |
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Cracks in Rye Crumb |
JerryLG |
4 years 3 months ago |
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Buying flour in Green Bay/Milwaukee |
HeiHei29er |
4 years 3 months ago |
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diastatic malt powder |
sasha |
4 years 3 months ago |
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Advice re Hobart N50 mixer |
AC_WR4 |
4 years 3 months ago |
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Unfed starter loaf beefier than fed?! |
imeluna |
4 years 3 months ago |
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Sourdough Loaf Doughy and possibly underfermented? |
alextoney |
4 years 3 months ago |
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7-day build dough |
sallam |
4 years 3 months ago |
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Two in a row is a good way to end the week |
HeiHei29er |
4 years 3 months ago |
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Why can’t weak starters make good bread? |
tttt1010 |
4 years 3 months ago |
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Managing two bakes at once |
kendalm |
4 years 3 months ago |
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My first sourdough loaf! |
whereforart |
4 years 3 months ago |
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Exploring Gluten Development with 100% Whole Grains |
mdw |
4 years 3 months ago |
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looking for sourdough starter |
sourdough man |
4 years 3 months ago |
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Experimenting with Ancient Grains |
Carlo_Panadero |
4 years 3 months ago |
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Yeast Water = Vinegar? |
BXMurphy |
4 years 3 months ago |
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Sourdough croissant |
dtdayan |
4 years 3 months ago |
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Yeast Water and Beer |
windycityloafster |
4 years 3 months ago |
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Tartine Brioche |
citygirlbaker |
4 years 3 months ago |