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aspergillus oryzae: overnight oats + bread, koji, miso, sakadane |
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I am busting like the straps on my baguettes! |
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| Forum topic |
Hi! |
S.Khadi M. |
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Increasing ingredients - impact on gluten development |
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123 SD in 12 Hr. Windows |
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Kinky loaves |
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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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2020/12/19 whole urad idli with coconut tamarind chutney |
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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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| Forum topic |
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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Golden Raisin Bread - Hamelman |
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Rustique croissant with whole wheat flour |
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If there were such a thing as the five essental breads, what would they be? |
The Roadside P… |
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| Blog post |
Sourdough Bran Bread |
HungryShots |
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How can I fix too-sour starter? |
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| Blog post |
Daily Bread |
agres |
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Doughy Biscuits |
StreetScooby |
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Starter - Relative Microbe Populations |
DanAyo |
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Hole size varies opposite to hydration |
cevicheman@gmail.com |
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