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New to forum |
Akbar Chef |
1 year 9 months ago |
| Forum topic |
Flour Storage |
RichieRich |
1 year 9 months ago |
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Schrotling |
Gadjowheaty |
1 year 9 months ago |
| Forum topic |
Is Malted Barley Still Being Added To Commercial White Flours? |
tpassin |
1 year 9 months ago |
| Blog post |
50% Einkorn Take 2 |
tpassin |
1 year 9 months ago |
| Forum topic |
Rye Sourdough Bread Recipe - Rye Type 1150 |
RyeBread |
1 year 9 months ago |
| Blog post |
Pan de Cristal |
dmsnyder |
1 year 9 months ago |
| Forum topic |
Sergey 4-5 day clas |
jo_en |
1 year 9 months ago |
| Forum topic |
Chinese Sourdough |
therearenoteno… |
1 year 9 months ago |
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New To Forum |
Tom C |
1 year 9 months ago |
| Blog post |
50% Einkorn |
tpassin |
1 year 9 months ago |
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Starter Flat-lined: Advice? |
Valdus |
1 year 9 months ago |
| Blog post |
Schwarzbrot (70% rye) - Salt-sour experiment |
jkandell |
1 year 9 months ago |
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Need help!! Gummy spots in sourdough bagel |
Kk123 |
1 year 9 months ago |
| Forum topic |
Bakeries (Prague, Dresden, Berlin, Hamburg) |
WatertownNewbie |
1 year 9 months ago |
| Forum topic |
clas in RyeBread's 50-50 Rye/ww formula again :) |
jo_en |
1 year 9 months ago |
| Blog post |
The Perfect Rectangle |
CrustyJohn |
1 year 9 months ago |
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Brioche Help |
PizzaCalcio |
1 year 9 months ago |
| Blog post |
The Breads of Egypt - Eish senn |
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1 year 9 months ago |
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Ankarsum to save my KA |
Macaddicted |
1 year 9 months ago |
| Blog post |
100% improvisation, 100% semolina remicinata Sicilian Filones |
The Roadside P… |
1 year 9 months ago |
| Forum topic |
mashed potato (4%) in clas ww |
jo_en |
1 year 9 months ago |
| Blog post |
50% Spelt |
tpassin |
1 year 9 months ago |
| Forum topic |
Bump in center of sourdough loaf |
RMag |
1 year 9 months ago |
| Blog post |
Latgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker |
alcophile |
1 year 9 months ago |
