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Altamura Sourdough - A Happy Accident |
breadforfun |
13 years 1 month ago |
Forum topic |
Has Anyone Heard of the Elusive Club Roll? |
TastefulLee |
13 years 1 month ago |
Forum topic |
I can taste.... salt |
Grenage |
13 years 1 month ago |
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Pâte Pluripotente |
dmsnyder |
13 years 1 month ago |
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Recently acquired all-grain mill |
kozulich |
13 years 1 month ago |
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Made My Day |
mr_goodwrench |
13 years 1 month ago |
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Best bread in Chicago |
tubaguy63 |
13 years 1 month ago |
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A new blog for a new bakery |
The Black Shee… |
13 years 1 month ago |
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Wet Dough |
Steve H |
13 years 1 month ago |
Blog post |
Sourdough Version of Richard Bertinet's Pain aux Olive. |
Anonymous |
13 years 1 month ago |
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Pane del Consorzio del Formaggio Parmigiano-Reggiano |
Anonymous |
13 years 1 month ago |
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Philosophy of bread with no gluten |
scottfsmith |
13 years 1 month ago |
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Sourdough crumb |
Azazello |
13 years 1 month ago |
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30 Percent Whole Wheat Baguette |
dwfender |
13 years 1 month ago |
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Some random bakes |
copyu |
13 years 1 month ago |
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Vermont Bread - The Saga continues |
Olof |
13 years 1 month ago |
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Bosch universal plus compatibility Q for Schnitzer stone mill |
LapLap |
13 years 1 month ago |
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Whole Wheat Bread with grains |
fancy4baking |
13 years 1 month ago |
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Black Carbon Bread |
monnyB |
13 years 1 month ago |
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Stiff vs Liquid Levain in matters of final loaf digestibility |
sournewb71 |
13 years 1 month ago |
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starter question |
pci |
13 years 1 month ago |
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Bon Appetit article (Apr.2012) - The Ten Best Baguettes in America |
breadsong |
13 years 1 month ago |
Blog post |
Jewish Sour Rye from Greenstein's "Secrets of a Jewish Baker" |
dmsnyder |
13 years 1 month ago |
Blog post |
Sesame Croissant with Sourdough Starter - the balancing act |
txfarmer |
13 years 1 month ago |
Forum topic |
boule with a slash! |
barriehiebread |
13 years 1 month ago |