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Turn off notifications |
Lemonie |
6 years 1 month ago |
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Pain de Méteil |
Bröterich |
6 years 1 month ago |
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Gold Medal Remarkable Baker's Flour - How does protein content affect artisan breads? |
etsentas |
6 years 1 month ago |
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Hi from Vancouver BC (Canada) |
Lucidcat2 |
6 years 1 month ago |
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Tartine book no 3. White wheat blend. |
Zoodles |
6 years 1 month ago |
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Chai and double chocolate chip sourdough |
Hotbake |
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Is my Levain Ready? |
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The right shape for bread |
agres |
6 years 1 month ago |
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Finally getting consistent batards with decent bloom, good caramelization, and open crumb |
TwoCats |
6 years 1 month ago |
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Sourdough with coarse cornmeal, sunflower and pumpkin seeds |
ifs201 |
6 years 1 month ago |
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Bernard Clayton's hearty white bread |
BreadLee |
6 years 1 month ago |
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Underproof for 100% rye? |
reishispore |
6 years 1 month ago |
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Sarah Owens Sweet Potato Sourdough |
ifs201 |
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Jason’s Quick Ciabatta |
GlennM |
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Two Germans in HK, baking bread |
Proof_perfected |
6 years 1 month ago |
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East Lansing, MI - Hello fellow bakers! |
alibey |
6 years 1 month ago |
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I put rye flour in my whole wheat starter. |
Lucidcat2 |
6 years 1 month ago |
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Community Bake *Pizza* UPDATES |
DanAyo |
6 years 1 month ago |
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Starter explosion |
JWesly1 |
6 years 1 month ago |
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extraordinary bread (skins) call for extraordinary toppings |
The Roadside P… |
6 years 1 month ago |
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Wet wood? |
CascadeDiver |
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New Starter |
mflynn10 |
6 years 1 month ago |
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Struggling with big holes in the bread |
Florentina |
6 years 1 month ago |
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Rough surface on croissant dough |
Ivankcy |
6 years 1 month ago |
Forum topic |
Made by ? |
Erly |
6 years 1 month ago |