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Reinhart French, overproofing, what am I doing wrong?? |
larrabee1234 |
2 years 1 month ago |
| Blog post |
Pullman loaf with 16% lupin flour - 2nd test bake |
gavinc |
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| Forum topic |
Underproofed? |
BRShooter |
2 years 1 month ago |
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rusbrot THSD Šventinė duona -100% whole grains |
jo_en |
2 years 1 month ago |
| Blog post |
Pullman Sandwich loaf with 16% lupin flour |
gavinc |
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| Forum topic |
Greetings from Montana |
QGirl |
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Whole Wheat Purple Carrot Ricotta Sourdough |
Isand66 |
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Sourdough Roll Baked on Top of Onion Soup Ramekin |
Wild-Yeast |
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Quintessentially British |
mwilson |
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Ploughman's Loaf |
CalBeachBaker |
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Where to get Graham and high extraction flours? |
Breadzik |
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| Forum topic |
When to tell if the sourdough is bad... |
QGirl |
2 years 1 month ago |
| Forum topic |
Hello |
Moseszo |
2 years 1 month ago |
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Tartine crumb is moist and dense |
todd@aristesof… |
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Grinding real atta flour at home? |
rubaru |
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Breads for Guests - Paderborn Rye & Workday Whole Wheat @ 85% Hydration |
louiscohen |
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Can You Overnight Cold Proof Enriched Doughs |
big_weight |
2 years 1 month ago |
| Forum topic |
Is sprouting necessary for sourdough |
Cwilke |
2 years 1 month ago |
| Forum topic |
small sourdough recipe for kids classroom activity |
maddingcrowd |
2 years 1 month ago |
| Forum topic |
Inside of bread sticky and moist |
lovemybaking |
2 years 1 month ago |
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Dark rye flour vs berries |
Precaud |
2 years 1 month ago |
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Steam |
Oneoldude |
2 years 1 month ago |
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Fresh yeast substitutes |
pjkobulnicky |
2 years 1 month ago |
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Where can I get oversea ingredients in the US? |
2Charlie |
2 years 1 month ago |
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Diagnosing a few sourdough issues |
Joe Fisher |
2 years 1 month ago |
