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Using a Commercial Deck Oven with a Steam System |
kneadvt |
7 years ago |
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About FWSY Pain de Campagne, beginner question. |
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7 years ago |
| Forum topic |
Hobart Question |
Espen |
7 years ago |
| Forum topic |
Cross Contamination and Your Sourdough Starter |
theweissman |
7 years ago |
| Forum topic |
Anyone made Stanley Ginsberg's pumpernickel? |
Owen |
7 years ago |
| Forum topic |
Latest on nonceliac gluten sensitivity |
Our Crumb |
7 years ago |
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Heritage grain CSA in Southern New England/NY - wheat, spelt, rye |
TopBun |
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| Blog post |
1.5 g starter comes a long way |
pul |
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Isand66 |
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croissants |
himter |
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Blasphemy French Bread |
Mister Benny |
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Organic Graham Flour |
Adam4SD |
7 years 1 month ago |
| Blog post |
Double Celebration Fruitcake |
PalwithnoovenP |
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Spar 800 planetary mixer |
digikid |
7 years 1 month ago |
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Hydration and wholemeal flours v white |
Andy Baker |
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How to create levain that will ripe after 13 hours |
Ittayd |
7 years 1 month ago |
| Forum topic |
Continued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb! |
HKbreadwinner |
7 years 1 month ago |
| Blog post |
Continued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb! |
HKbreadwinner |
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| Forum topic |
Home-milled flour: is grit or small hard/stone-like parts normal? |
Sweet_home |
7 years 1 month ago |
| Blog post |
Sweet walnuts sourdough |
Beatrice |
7 years 1 month ago |
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Double Levain Formulas |
emmsf |
7 years 1 month ago |
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Lucy Goes Rogue With White Bread Sourdough Ciabatta With 15% Whole Kamut |
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7 years 1 month ago |
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Rye with semolina |
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| Blog post |
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