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Is DiMuzio's book worth it? |
katyajini |
7 years 7 months ago |
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Your all out favorite breads by Hamelman? |
katyajini |
7 years 7 months ago |
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Foam on top of starter |
jr07 |
7 years 7 months ago |
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Sourdough Tartine bread |
SnowPeaks |
7 years 7 months ago |
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Hello from Boston |
Fieldsofgold |
7 years 7 months ago |
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Sadiye |
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Pushing fermentation... |
Elsasquerino |
7 years 7 months ago |
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Chewy croissant crust |
Alan123 |
7 years 7 months ago |
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First loaf |
MagicMonkey |
7 years 7 months ago |
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My first post |
hbrochs |
7 years 7 months ago |
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Chocolate Croissant Question |
khuffy |
7 years 7 months ago |
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Big Boules - Cooking temp and times |
SeattleStarter |
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Milling Granite for a Mill |
csimmo64 |
7 years 7 months ago |
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Bagels: The Lye Bath Method |
sadkitchenkid |
7 years 7 months ago |
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einkorn flour source |
metropical |
7 years 7 months ago |
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Soft rolls v crusty rolls |
Lemonie |
7 years 7 months ago |
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Cherry-pecan multigrain |
suminandi |
7 years 7 months ago |
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Jacob Burton of Stella Culinary's Basic Sourdough Boule |
arugula |
7 years 7 months ago |
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FWSY Overnight brown: loaf plus buns |
man_who_eats_bread |
7 years 7 months ago |
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Lucy is More Famous Than I Thought |
dabrownman |
7 years 7 months ago |
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Low Carb Bread Problems |
sockysue |
7 years 7 months ago |
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Dan Lepard kneading method - stodgy bread! |
leyo |
7 years 7 months ago |
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My First 100% Whole Wheat Bread -- suggestions to improve? |
pogrmman |
7 years 7 months ago |
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Sour dough starter not mature enough yet... |
Wrena Holliday |
7 years 7 months ago |
Forum topic |
Open Crumb Mastery |
Trevor J Wilson |
7 years 7 months ago |