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Professional bakeries not covering during retard |
thebagelguys |
6 years 5 months ago |
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Weekend Bake/ Sourdough with Spelt Flour |
davey1025 |
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6 years 5 months ago |
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Chrystal recipe |
Stewart Skiba |
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Maximum chlorine levels for starter? |
Owen |
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Ballarat Australia ancient wheat |
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Danish dough whisk |
wheatjerm |
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forkish overnight levain pizza |
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Question on Rye Starter |
Mike Wurlitzer |
6 years 5 months ago |
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Question on Rye Starter |
Mike Wurlitzer |
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Finely milling bran for bread |
gdv16 |
6 years 5 months ago |
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So disappointed. Flat again! |
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Newbie help |
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Lucy's Latest Hack on Football Night Pizza |
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Donuts |
debonnes |
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Just coming back |
Yundah |
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How to deal with over fermented dough (FWYSY Overnight White) |
wvdthree |
6 years 5 months ago |
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Pre-shape, shape, score… |
DesigningWoman |
6 years 5 months ago |
| Forum topic |
MASSIVE holes through entire loaf |
Clando |
6 years 5 months ago |
| Forum topic |
A kind of mould is growing on top of my sourdough |
cyber |
6 years 5 months ago |
| Forum topic |
Thank You |
RBarnhart |
6 years 5 months ago |
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Bread aroma especially sourdough sweet breads |
Deedub |
6 years 5 months ago |
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How to make non-sourdough? |
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6 years 5 months ago |
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Potato Bread |
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6 years 5 months ago |
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Improving crumb strength on super soft sandwich loafs |
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