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Blasphemy French Bread |
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Organic Graham Flour |
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How to create levain that will ripe after 13 hours |
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Continued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb! |
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Continued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb! |
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Home-milled flour: is grit or small hard/stone-like parts normal? |
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Fat by way of the skillet |
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Help! Newbie at large, loaf won't hold it's shape. |
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HI there Bakers! Please advise! |
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