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I'm very proud of my self! |
BakerGuy |
5 years 1 month ago |
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World Bread Day Focaccia Flowers |
dabrownman |
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Any help. Tips. Thank you in advance |
izpe |
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Internal bread temperature never gets above 200 |
Woodenbear |
5 years 1 month ago |
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20201010 Rus Brot's French Baguette with CLAS |
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Emergency pizza crust help needed |
plumbob |
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Double Lamination and Adding Inclusions |
Benito |
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| Blog post |
Focaccia Flowers - Official Entry into World Bread Day |
dabrownman |
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Finally, a none ugly loaf! |
SarahKathleen |
5 years 1 month ago |
| Blog post |
85% whole wheat sourdough |
chelseasf |
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Bread Wrapper |
Ricko |
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#worldbreadday2020 flatbread |
idaveindy |
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Do hydration levels affect proofing time? |
Khaosky |
5 years 2 months ago |
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Help for a new oven |
Trukren |
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Starter growth - Upscaling limits? |
TangoDancer |
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| Blog post |
Anis Bouabsa Sesame Seed Baguettes |
Benito |
5 years 2 months ago |
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How does commercial yeast contribute to dough consistency? |
CUISINED |
5 years 2 months ago |
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My second attempt at a sourdough - need help! |
NataliaK |
5 years 2 months ago |
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Help with a recipe |
Rafael |
5 years 2 months ago |
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Help with gummy texture |
Holymolely |
5 years 2 months ago |
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How can I get my sourdough to rise up instead of out? |
icantbakeatall |
5 years 2 months ago |
| Forum topic |
Newest bake |
Canucklehead |
5 years 2 months ago |
| Forum topic |
Descending into Sourdough Cavern |
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5 years 2 months ago |
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Please help assess my crumb |
Dough a Dear |
5 years 2 months ago |
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