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Monheimer Salt Sponge & CLAS? |
Gadjowheaty |
4 years 1 month ago |
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Portuguese Buns |
GlennM |
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Help! Bread falls flat after international move |
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4 years 1 month ago |
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Molasses Brown Bread Dilemma |
Ricko |
4 years 1 month ago |
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Flour stress test question |
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Best no Knead? |
Jim Burgin |
4 years 1 month ago |
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Uneven surface after proofing |
dfoliveira |
4 years 1 month ago |
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Fröstlberg-Kruste: Proofing "seam down" and baking "seam down?" |
Gadjowheaty |
4 years 1 month ago |
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Why do I need starter to peak before using? |
yeasterman |
4 years 1 month ago |
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Easy 100% Atta Whole Wheat Sandwich Loaf |
louiscohen |
4 years 1 month ago |
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Duty on "Vogelzang Universal Firebrick"? |
Gadjowheaty |
4 years 1 month ago |
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Hello |
Andrew Bernhardt |
4 years 1 month ago |
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Pane Pomodoro from The Italian Baker-World Wide Bread Journey |
CalBeachBaker |
4 years 1 month ago |
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Mature starter gone flat - how do I get it sour? |
alan856 |
4 years 1 month ago |
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White + whole rye v. medium rye |
Gadjowheaty |
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Vital Wheat Gluten |
bimfitwo |
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SD olive and cheese loaf, Queen Elizabeth cake and others |
Kistida |
4 years 1 month ago |
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Molasses bread, SD pain brié, and others |
Kistida |
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Carrot swirls and other bakes |
Kistida |
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| Blog post |
All purpose SD with spelt and inclusions |
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4 years 1 month ago |
| Blog post |
3rd bake with my new Challenger bread pan |
CalBeachBaker |
4 years 1 month ago |
| Forum topic |
Roman-Style Gnocchi, which flour? |
DanAyo |
4 years 1 month ago |
| Forum topic |
Hamelman's Vermont sourdough - always a good basic loaf [fixed repost] |
technically_bread |
4 years 1 month ago |
| Forum topic |
Help with large diameter ratan and dough sticking in banneton |
HeiHei29er |
4 years 1 month ago |
| Blog post |
Another Buckwheat/Oat Variant |
HeiHei29er |
4 years 1 month ago |
