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How do I make my 100% home ground whole wheat rise like a 50/50 loaf? |
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Pizza - max time you can wait? |
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Buying local flour |
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Slightly overproofed? |
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Morning Levain build suddenly not growing... |
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What is causing a dull crust? |
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Fridged autolyse |
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How High Can You Go? High-Hydration Challenge! |
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Am I doing the finger poke test wrong? |
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Sharing my recipes |
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adding raisins to dough |
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Rye bread from Holland? Remarkable! |
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Any Sourdough bakers from Miami, FL? |
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Baking bread in a low pizza oven? |
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| Forum topic |
The great mystère du Campaillou |
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| Forum topic |
Oven Spring, 1-2-3 sourdough |
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Shaping, Scoring, or Something Else? Issues with ears and oven spring |
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Chock Full of Nuts Whole Wheat Donuts |
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