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Rum Soaked Cranberry Walnut Sourdough |
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| Forum topic |
How to get an open crumb THROUGHOUT the loaf? |
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| Blog post |
Twas the day before Christmas |
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| Forum topic |
Finally a decent ear |
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Who Knew! |
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I'm Back...What'd I Miss? |
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Question about JMonkey's WWSD sandwich bread |
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| Blog post |
Abe's Spelt and Rye Bread (My Bake) |
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| Blog post |
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| Forum topic |
Can you convert diastatic rye malt to non-diastatic rye malt? |
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| Blog post |
Today's bake: San Joaquin Sourdough |
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Does yeast prefer whole wheat? |
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Why is Yeast Water NOT Acidic |
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| Forum topic |
Difference of pretzel vs. challah |
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| Forum topic |
20% Sprouted Spelt |
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I’LL BUY ROFCO B40, URGENT!!! |
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Eight week bread baking course at Institute of culinary arts. |
The Roadside P… |
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trying to recreate a specific bread |
appendix |
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Rye and ergot |
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| Forum topic |
ISO - President's Choice 'The Decadent' Chocolate Chip Cookie Recipe |
PwrSrg |
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| Forum topic |
Howdy and suggestions please! |
humble crafter |
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| Forum topic |
100% rye dough a disaster despite 'healthy' starter |
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5 years ago |
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Frist pizza in ages. First in new oven. Christmas eve pizza party, test |
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Trying to justify replacing that Weak Azz, KitchenAid? |
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| Forum topic |
The Year Flour Was King |
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