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Getting a good rise and texture on whole wheat sourdough |
af |
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How important is using sourdough/pasta madre for panettone? |
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Walnut and Cranberry Sourdough |
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Brioche Starter |
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| Forum topic |
New to sourdough with questions |
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Diastatic Malt Powder and yeast |
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| Blog post |
Eric's Rye via Benny again (and a toy) |
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Buckwheat Batter Purple |
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Hello |
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| Blog post |
Eric’s rye by me - with modifications 😊 |
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| Blog post |
Store-bought Nurnberger & Latvian rye breads. |
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Making Riga Bread in Russia |
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My annual appeal - give thanks for TFL - 2021 |
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New Baker Troubleshooting New Recipe |
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Over Kneading |
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Food Insider - Panettone |
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Weinheim Heath Rye- The Rye Baker |
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| Blog post |
A couple of rye mashes |
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Rye Baker Fails: Franconia and Auvergne |
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Flour in Basel, Switzerland |
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| Blog post |
100% Stoneground Whole Wheat Sesame Crusted Hokkaido Sourdough Milk Bread |
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Hobart C100 |
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New Mash Setup |
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