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Mixed Flour Levain with Long Autolyse - Take 2 (and 3) |
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| Forum topic |
My first sourdough rye |
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Spring musings |
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poolish |
Barbarat |
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making contact |
bertie26 |
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Brioche Feuilletee |
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Finally some good spring! |
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Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration |
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Bagel Question |
fotomat1 |
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Hokkaido or Asian Style Pain de Mie? |
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The affair is over... |
Rupert |
12 years 1 month ago |
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And the winner is... |
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pain a l'ancienne focaccia |
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Flour percentages and flavor impact |
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