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Bread Book Pizza with Durum Scald |
fredsbread |
2 years 1 month ago |
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Can't get dough strength for the life of me |
cloud |
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sprouted vs whole grain |
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Troubleshooting dough in bread maker |
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Mixing Times on Spiral Mixer |
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Bread Dad Jokes |
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Ankarsrum -- Loose Pin for Attaching Dough Roller |
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20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS |
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Nothing too exiciting here |
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High Extraction Brioche Buns |
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Greeting from the PNW |
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First attempt a FWSY pane de campagne |
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Brewer's Bread |
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A new world to explore |
The Roadside P… |
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Danish style whole grain bread |
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Do wheat berries get too old for bread baking? |
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Emmer Buttermilk biscuits |
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Spelt Cherry Pecan Walnut Sourdough |
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Recipe for Hamelman's flatbread with chocolate and liqueur? |
Breadzik |
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Seam shows on bottom of sandwich loaf |
Casey |
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| Blog post |
Semolina cornmeal and almond biscotti |
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Is it time for a new community bake? |
pmccool |
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Local East Valley Arizona, heritage flour mill |
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Stiff Starter Question |
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Looking to fortify my book collection with the latest and greatest. |
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