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Croissants tearing while proofing |
imjlotherealone |
10 years 3 months ago |
| Blog post |
No Steps Forward, Two Steps Back :) |
greenbriel |
10 years 3 months ago |
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Rye-Einkorn bread - delicious, but ... |
108 breads |
10 years 3 months ago |
| Forum topic |
Persistent gooey dough |
Harry Bakester |
10 years 3 months ago |
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Temperature control issues in home oven |
uziel |
10 years 3 months ago |
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Accidental Seeded Sourdough Toasting Loaf |
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Daniel Leader's Pain Au Levain |
zygomorph |
10 years 3 months ago |
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loaf tearing/ripping when baking...help! |
benjimelton |
10 years 3 months ago |
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Starter acts healthy, but smells vinegar-y |
Sarah LuAnn |
10 years 3 months ago |
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I want to thank you all |
novicebaker31 |
10 years 3 months ago |
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Scoring: Live and learn |
hreik |
10 years 3 months ago |
| Forum topic |
are my starters ready, rye starters get the stage of rising and falling. |
sakullak |
10 years 3 months ago |
| Forum topic |
Troubleshooting gummy line at the bottom of the loaf. |
smishgibson |
10 years 3 months ago |
| Forum topic |
Slow starter help |
sdalex |
10 years 3 months ago |
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%100 Hydration Bread by Whole Wheat Flour... |
TigerX |
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Do quality of a butter affect bread texture smell etc etc |
owen1989 |
10 years 3 months ago |
| Blog post |
Beginner Baguettes - Take II |
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10 years 3 months ago |
| Forum topic |
Close look at the stretch and fold |
108 breads |
10 years 3 months ago |
| Forum topic |
Maslin bread |
Marshal Taylor |
10 years 3 months ago |
| Forum topic |
Sometimes things don't go according to plan |
jaxler12 |
10 years 3 months ago |
| Forum topic |
Doughy center |
Alchemist42 |
10 years 3 months ago |
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Hello from Oregon |
Alchemist42 |
10 years 3 months ago |
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125% Levain |
hreik |
10 years 3 months ago |
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Hybrid loaf |
Colin Watt |
10 years 3 months ago |
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Some tips on sourdough and Danish rye bread |
Danish Rye Bread |
10 years 3 months ago |
