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trying to recreate a specific bread |
appendix |
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Rye and ergot |
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ISO - President's Choice 'The Decadent' Chocolate Chip Cookie Recipe |
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Howdy and suggestions please! |
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100% rye dough a disaster despite 'healthy' starter |
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Trying to justify replacing that Weak Azz, KitchenAid? |
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The Year Flour Was King |
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I am busting like the straps on my baguettes! |
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Hi! |
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Increasing ingredients - impact on gluten development |
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123 SD in 12 Hr. Windows |
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How does hard vs soft water effect my sourdough? |
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Baguette Production Video |
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My first bread using bakers math |
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While the Wife is away, Dad and Kids eat Sourdough Pizza!!! HAHAHAHA |
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Mould on New Starter? |
IzzyR_1995 |
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Help with sourness |
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My improvised tiny kitchen baguette prep station |
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20% Beremeal VSSDR |
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