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Forum topic Interview with an inspiring baker Anonymous 0 8 months 2 weeks ago
Forum topic Percentage of ripe levain used in building a levain for a formula Anonymous 0 8 months 2 weeks ago
Blog post DiMuzio's Baguettes with Liquid Levain Anonymous 3 8 months 2 weeks ago
Blog post DiMuzio's San Francisco Sourdough Anonymous 13 8 months 2 weeks ago
Blog post Leader's Polish Cottage Rye--the helium really helped with the oven spring! Anonymous 14 8 months 2 weeks ago
Forum topic 25 best pizzas around the country Anonymous 7 8 months 2 weeks ago
Blog post Leader's Corn-Rye Rounds Anonymous 5 8 months 2 weeks ago
Forum topic Liquid Levain petered out Anonymous 12 8 months 2 weeks ago
Blog post DiMuzio's Double Raisin Bread with Toasted Walnuts Anonymous 6 8 months 2 weeks ago
Blog post Suas' Buckwheat Walnut Pear Bread Anonymous 4 8 months 2 weeks ago
Blog post Buckwheat Crepes (Crêpes de Blé Noir) Anonymous 6 8 months 2 weeks ago
Blog post Suas' San Francisco Sourdough Anonymous 4 8 months 2 weeks ago
Blog post Suas' Pain de Beaucaire Anonymous 3 8 months 2 weeks ago
Blog post Leader's Flax, Sesame, and Sunflower Rye: Dreikornbrot Anonymous 24 8 months 2 weeks ago
Blog post Leader's Sourdough Croissants Anonymous 10 8 months 2 weeks ago
Forum topic Why should a levain be used at the peak of ripeness? Anonymous 21 8 months 2 weeks ago
Forum topic Liquid levain vs. stiff levain Anonymous 25 8 months 2 weeks ago
Blog post Sprouted Wheat Bread Anonymous 26 8 months 2 weeks ago
Forum topic Rye Flour Anonymous 12 8 months 2 weeks ago
Forum topic Measuring small amounts and spoon scales Anonymous 34 8 months 2 weeks ago
Blog post The Saga of the Little Méteils au Bleu Anonymous 4 8 months 2 weeks ago
Forum topic I'm getting worried about my Méteils au Bleu Anonymous 16 8 months 2 weeks ago
Blog post Neapolitan style pizza made with baguette dough Anonymous 6 8 months 2 weeks ago
Blog post My first Hamelman: Vermont SD Anonymous 11 8 months 2 weeks ago
Forum topic Leader's Méteils au bleu Anonymous 4 8 months 2 weeks ago