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Thoughts on poolish and/or malt diastatic powder in Croissants |
atouchofiris |
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Tangzhong ratio? |
ArieArie |
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Pasta |
The Roadside P… |
5 years 3 months ago |
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when to add the leavan |
Marc.issa |
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Family owned bakery in Japan |
alfanso |
5 years 3 months ago |
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Cedar Mountain‘s Khorasan Oat Sourdough: Take 2 |
Danni3ll3 |
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First bake, happy about everything but crumb |
FrancisK7 |
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Hello from Wales |
greyspoke |
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7 days old starter |
Ola |
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Pane Bianco another way |
leslieruf |
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Using a couche at home |
Ashes123 |
5 years 3 months ago |
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Tip - Ankarsrum Mixing & Kneading |
DanAyo |
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Looking for a recipe for ACME BREADS SWEET DOUGH sandwich roll |
johnweatherly |
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18th bake. 03/05/2020. Underfermented. |
idaveindy |
5 years 3 months ago |
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What caused the bottom of my simple SD boule to explode? |
copperrein |
5 years 3 months ago |
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Trouble with boule-shaping |
ALeous |
5 years 3 months ago |
Blog post |
Loaf 8 |
ninarosner |
5 years 3 months ago |
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New Ankarsrum... any tips or advice? |
Bread obsessed |
5 years 4 months ago |
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Sourdough baked three different ways |
Twisticles |
5 years 4 months ago |
Blog post |
Friday Evening Thought |
Beverly the Inspired |
5 years 4 months ago |
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Pizza dough tears |
Sweet_Vee |
5 years 4 months ago |
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Commercial Yeast & Retardation |
DanAyo |
5 years 4 months ago |
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Manhattan Meet-Up? |
D.W. |
5 years 4 months ago |
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Trying again, needing some measurement advice |
fruithuman |
5 years 4 months ago |
Forum topic |
Is it the loaf or the knife |
enespana |
5 years 4 months ago |