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Parolees Porridge Bread |
MTloaf |
2 years 6 months ago |
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Panettone Classico Progress |
Jdgerbs |
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Dough Temp vs Wet Loaf |
Azcal |
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Bread Code 100% WW @ 85% Hydration |
louiscohen |
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Sunday night - Pepperoni Pizza night |
The Roadside P… |
2 years 6 months ago |
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Are Oven Bread Proof Temps too Hot for Panettone? |
onipar |
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Baking Records |
albacore |
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Some adjustments |
GlennM |
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Do you grind FROZEN wheat berries in your stone mill (Mockmill, KoMo)? |
NV |
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Unicorn mystical creature impossible to capture |
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Sourdough Buttermilk WW Cherry English Muffins |
Isand66 |
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The best laid plans of mice and men... |
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Best old School style SFSD? |
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Dehydrating Sourdough |
Rose |
2 years 6 months ago |
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Recipe Source and/or Favorite Mash/Scald Breads |
resolute155 |
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Sourdough maintainance with minimum starter |
Bakingwhale |
2 years 6 months ago |
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Good "Pullman" pans that won't break the bank? Comparison to Dutch Ovens? |
Sid Post |
2 years 6 months ago |
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Jail Break bread with a twist |
trailrunner |
2 years 6 months ago |
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Butter Cracking |
sarahvecseri |
2 years 6 months ago |
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Greetings from Tux, Austria |
GiselleBaguette |
2 years 6 months ago |
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What type of fineness should be expected? |
Kooky |
2 years 6 months ago |
Forum topic |
Frisian Black Bread TRB |
louiscohen |
2 years 6 months ago |
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Question on bulk fermenting with cold room temperatures |
DutchSourdough |
2 years 6 months ago |
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Banneton and cloche size |
MrToad |
2 years 6 months ago |
Blog post |
Caramel Apple Panettone |
SueVT |
2 years 6 months ago |