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86th bake. 02/16/2022. Denisa's 100% rye, take 6. |
idaveindy |
3 years 4 months ago |
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High Protein Flour? |
bytebreader |
3 years 4 months ago |
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Overnight SD rolls, early bake |
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3 years 4 months ago |
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Benito's 100% Stoneground Whole-Wheat Hokkaido Milk Bread, Almost |
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3 years 4 months ago |
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Raisin Yeast Water Producing "Yogurty" Levains |
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Bread Book recommendation that uses Grams, not Cups |
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3 years 4 months ago |
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Ankarsrum and Le Creuset 7.25 Dutch oven for sale |
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3 years 4 months ago |
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No-knead Gatorade bread |
JeanDo |
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My lame is lame |
loaflove |
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Bakers percentages for breads |
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Panettone Redux |
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Sourdough Pain Brie, Chocolate Sourdough with Rum Raisin Chocolate & braids |
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Nitrogen-stressed yeast or mold? |
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Leinsamenbrot |
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Reducing sauerkraut fermentation time |
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Sourdough Starter maintenance temperature vs dough fermentation temperature |
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3 years 4 months ago |
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Adding barley malt |
Yippee |
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Peter Reinhart's NY Deli Rye |
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dmsnyder's San Joaquin Sourdough Baguettes |
CalBeachBaker |
3 years 4 months ago |
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Losing Elasticity During Bulk Fermentation |
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3 years 4 months ago |
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Pan bread made with spelt-FLAS |
PANEMetCIRCENSES |
3 years 4 months ago |
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Precision Bassinage |
albacore |
3 years 4 months ago |
Blog post |
Choc cakes with molten citrus ganache centres |
happycat |
3 years 4 months ago |
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tight texture |
cilerler |
3 years 4 months ago |
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Take the time do it right. We can do it, baby! |
The Roadside P… |
3 years 4 months ago |