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Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey |
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10 years 3 months ago |
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warm vs cold poolish |
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Starter container |
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experimental tri levain dough and ferment |
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NYC Maison Kayser |
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100% Whole Wheat: Retard in Fridge Ruins Dough |
Rajan Shankara |
10 years 3 months ago |
| Blog post |
Reliable, Rewarding Sourdough |
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10 years 3 months ago |
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Need help/advice on making a sourdough starter |
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Lemon or Lime? |
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Simply Mason's |
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10 years 4 months ago |
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No-oven (clay pot) baking methods for crusty lean loaves |
PalwithnoovenP |
10 years 4 months ago |
| Blog post |
Some no-oven (clay pot) baking methods for crusty lean loaves |
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kinds of bread |
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10 years 4 months ago |
| Blog post |
Whole Wheat Levain (Jeffrey Hamelman) |
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Bread, Buns and Mousetaches... |
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Slightly less than white white flour ... |
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Video ads |
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Just need to share this... |
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Pain au Levain with Whole Wheat |
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10 years 4 months ago |
| Blog post |
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10 years 4 months ago |
| Forum topic |
hi i'm new |
masshuu |
10 years 4 months ago |
| Forum topic |
Consistency |
Juergen Krauss |
10 years 4 months ago |
| Forum topic |
water temperature formula for mixing sourdough and final dough in general |
Thoughtfulness |
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Hello Fresh Loafers! |
Chriskey2015 |
10 years 4 months ago |
