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Suggestions for fresh blueberries in a 9x13 pan, please? |
mjm240 |
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new kitchen mixer |
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Retarders |
rtooh |
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Calculation of carbohydrates in homemade sourdough bread |
BKSinAZ |
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Flax seed crusted halibut, deconstructed |
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Latest Attempt with a Baguette |
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Why spammers post here |
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Any advice from Moffat Turbofan owners? |
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Brod and Taylor folding proofer WAY too hot |
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Bulk Fermentation |
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Advice for multiple muffuletta loaves |
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Can you send direct messages on this forum? |
cayenneman |
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Rye is extending bulk fermentation time. |
TiuingGum |
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Hello from Delaware! |
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Tool for forming rye dough in a pan? |
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Refurbishing a Magic Mill |
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3 weeks ago |
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Manual for magicmill II |
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Forum topic |
When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?! |
icantbakeatall |
3 weeks ago |