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When to stretch-and-fold |
SCruz |
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Semolina bread |
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tc |
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SFBI Artisan II Workshop - Day 2 |
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Regulations for Opening a Home Based Baking Business in North Carolna |
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Great price for Brotform and others |
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Mini Gingerbread Cheesecakes |
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Day Eight: Cookie Packaging |
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KA Artisan MIxer Problem |
dgasler |
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Chocolate Babka from Canadian Living Dec 2010 Magazine |
CoveredInFlour |
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A scheduler to prepare starter for baking (Excel) |
dzolotas |
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Hi from Michigan! |
Melleah |
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ABED Soft Cheese Bread |
BLHNYC |
14 years 6 months ago |
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Bread for my kids teachers |
hydestone |
14 years 6 months ago |
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knife problem? |
ericb |
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knife problem? |
ericb |
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Hi I'm on vancouver island |
ggage |
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OldWoodenSpoon |
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Omnia Oven |
campcook |
14 years 6 months ago |
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Whole grain spelt (or wheat) flour VS unbleached white spelt (or wheat) flour |
Melian |
14 years 6 months ago |
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Amylase helps the crust? |
SpartanArtisan… |
14 years 6 months ago |