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NOVICE SEEKING HELP |
eddiej |
6 years 4 months ago |
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Help! My Sourdough Misadventures |
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6 years 4 months ago |
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Croissant Proof and Baking Issue? |
jaws |
6 years 4 months ago |
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Sharing my bread-design calculator |
UpsideDan |
6 years 4 months ago |
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Slap & Fold @ 128% hydration |
DanAyo |
6 years 4 months ago |
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On turning wort into a mother culture |
mutantspace |
6 years 4 months ago |
Blog post |
50/50 Whole wheat with nuts and seeds |
Rustic Rye |
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Difficulties with Forkish |
eddiej |
6 years 4 months ago |
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Freezer Temps and Yeast |
propaganda |
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Open Crumb With Rich Dough Like panettone and Brioche |
Evrenbingol |
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Red Bread for the Chinese New Year! |
Elsie_iu |
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Cornbread with grits instead of cornmeal |
SlowRain |
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Rise and Fall of Artisan Bread 'ear' |
CUISINED |
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FWSY - starting levain |
pj9034 |
6 years 4 months ago |
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How to feed my donated starter |
thaismc |
6 years 4 months ago |
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batards diagnostic - help |
jenato |
6 years 4 months ago |
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Newbie questions |
Juleeque |
6 years 4 months ago |
Blog post |
20190104 Back to school bake; Stan's 100% Rye Swedish crispbread and more |
Yippee |
6 years 4 months ago |
Forum topic |
Experimenting with temperature |
markdabaker |
6 years 4 months ago |
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Looking For A 100% Rye Formula Similar to Rugbrod |
Song Of The Baker |
6 years 4 months ago |
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Good long cuff oven gloves |
lacoet |
6 years 4 months ago |
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Uncooked Rough Puff Pastry |
Lemonie |
6 years 4 months ago |
Blog post |
Black Forest Chocolate Cherry Sourdough Loaf |
albacore |
6 years 4 months ago |
Blog post |
Beginner's Sourdough Bread from The Perfect Loaf |
rev_jon |
6 years 4 months ago |
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Vegetable Leaf as Wrappers |
Framework |
6 years 4 months ago |