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85% Hydration No-Water-Added SD Sweet Potato Milk Loaf |
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| Forum topic |
Bread Recipe Spreadsheet |
Steve Petermann |
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Sour corn rye, didn't rise after refrigerating dough |
Jackiems |
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Over or under proofed? |
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| Blog post |
LM Croissants Teffri-Chambelland |
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Fresh Milled vs Store Bought Whole Wheat Flour? |
del351 |
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| Forum topic |
Gas Ovens, recent |
BakerBuck |
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| Blog post |
Sourdough pepper buns |
ll433 |
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Grinding real atta flour at home? |
rubaru |
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| Forum topic |
Pate Choux/ Saint Joseph pastry |
The Roadside P… |
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Data logging oven temperature |
BakerBuck |
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Community bake #4 Ultra high hydration, focaccia formula. |
The Roadside P… |
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| Blog post |
Pecan Apple Strudel Panettone |
SueVT |
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Ankarsrum for sale |
rkoostra |
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| Blog post |
Poppy seed hamantaschen |
JonJ |
2 months ago |
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Baker's percentage Spreadsheet |
Doc Tracy |
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Proofing lids for half sheet pans |
theflamingchicken |
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| Forum topic |
Book: Flatbreads and Flavors |
tpassin |
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Panettone baking journey. |
jeffboyardee |
2 months ago |
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Bulk ferment at 65F / 18C -- less sticky than at room temp (73F) |
Sevitzky |
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| Blog post |
Fruit flavor pairing chart |
The Roadside P… |
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In honor of Pi Day |
pmccool |
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"Stringy" dinner rolls |
MartiDee |
2 months ago |
| Blog post |
Flammkuchen AKA- Tarte Flambe'e |
The Roadside P… |
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Struggling with basic white sandwich bread |
Hrafnstein |
2 months ago |
