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Doubling Bertinet Doughs |
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Peter Reinhart: Tips for Baking with Sprouted Flour (video) |
KathyF |
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vital gluten with excel |
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40% rye with minced dried onions |
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Roggenweizenbrot. |
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Success with Brioche, finally! Some questions though |
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besam flour |
Avibabyau |
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Reducing the recommended sugar quantity |
Bonsai2 |
9 years 7 months ago |
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First time sourdough baker- smelly dough? |
crisw |
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Sourdough starter woes |
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grinders and blenders |
chleba |
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Liquid on top...ratios off? Too long between feedings? |
hisreputation |
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Micro Bakery? haha! |
chockswahay |
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website |
bakermobs |
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Soft crumb & Soggy Bottoms |
aalexbettler |
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Baguette Burnt on the Underside |
EKMEK |
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| Blog post |
BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios |
dabrownman |
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| Blog post |
Dabrownman's Blog Index |
dabrownman |
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Hydration whithout whole wheat |
Chefjp |
9 years 7 months ago |
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New from SF |
michellebread |
9 years 7 months ago |
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Trying the 1:2:3 recipe |
Jardack |
9 years 7 months ago |
| Forum topic |
The cob |
Georgerudd92 |
9 years 7 months ago |
| Forum topic |
spelt sourdough levain waiting in fridge--so nervous |
ryebreadasap |
9 years 7 months ago |
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Problem with Hamelman's ciabatta |
MrOneTwo |
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| Forum topic |
lucky clover trading company baskets |
FueledByCoffee |
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