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unrisen pizza dough used as starter for new dough |
ChrisMH |
9 years 1 month ago |
Blog post |
Country blonde |
Bogie |
9 years 1 month ago |
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Sesame Sourdough |
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9 years 1 month ago |
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Ovens for start-up bakery |
dave35 |
9 years 1 month ago |
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On Scalds and Scalding |
Elagins |
9 years 1 month ago |
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First Good Tartine Loaf |
donaldG |
9 years 1 month ago |
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Hats! |
MCW |
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New starter... |
frajasago |
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Reality Check for Bakery Business |
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9 years 1 month ago |
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Old dried sourdough flakes |
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(Mostly) Whole Wheat |
jts1968 |
9 years 1 month ago |
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Enzymes |
DamianV |
9 years 1 month ago |
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Tartine: 30m rest after salt? |
pizza fool |
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georgeryoung |
9 years 1 month ago |
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Hello from Arkansas! |
Jacob_ |
9 years 1 month ago |
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Please help me identify this mixer |
getnyce32 |
9 years 1 month ago |
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I'm hoping to gain an understanding of what happened to this loaf of mine. |
ThatBreadJ |
9 years 1 month ago |
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Starting a wild yeast culture with Legume Water |
Truth Serum |
9 years 1 month ago |
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My 1st Tartine country loaf and 2nd try baking bread... |
cgfan |
9 years 1 month ago |
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Troubleshooting; New to the baking with own sourdough starter |
easybake567 |
9 years 1 month ago |
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Trouble Shaping Sourdough Loaf |
peterlista |
9 years 1 month ago |
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The Four Times Three Bread Braid. Variation 1 |
ibor |
9 years 1 month ago |
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Pizza CS (Rockville MD) |
jts1968 |
9 years 1 month ago |
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Problems with retarding and autolyse |
HPoirot |
9 years 1 month ago |