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100% WW dough is so sticky I'm going insane |
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STUNTED STARTER: Day 10, all is well....then it wasn't! |
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Sourcing European Berries |
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Increasing gluten content - |
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How to make LESS sour sourdough? |
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WHEN does starter go into pre-ferment |
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Is kneading needed? |
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Can a dough proofer lower the temperature? |
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Lost my spring.....overproofed? |
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Grinding active dry yeast finer? |
The Almighty Loaf |
5 years 1 month ago |
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BBA Deli Rye bread -- overproofed? Under-kneaded? |
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Lousy starter? |
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An intermediate baker from the east coast |
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