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and Hi from Indiana |
nancys |
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The right grain for "whole grain sourdough" |
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Unopened slashes equals overproofing? |
techieelectric |
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KenK |
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EdY MI |
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PR's Potato, Cheddar,and Chive Torpedoes |
gaaarp |
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My first sourdough loaf |
jayc32 |
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%hydration of baked loaf |
rony_sha |
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Brotfan |
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KAF baking stone and Old Stone Oven/Amazon.com baking stone - same or different product? |
cheesehappens |
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qahtan |
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Question about retarding a German sourdough bread......... |
Sedlmaierin |
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New here and hailing from Chicago, IL |
Sedlmaierin |
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jennyloh |
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proth5 |
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Help: skin formation |
jj1109 |
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breadbakingbas… |
15 years 2 months ago |
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Baguettes with 100% Hydration Levain |
jpchisari |
15 years 2 months ago |
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spelt question |
droidman |
15 years 2 months ago |
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Second attempt at sourdough |
Martyn |
15 years 2 months ago |