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banneton problem |
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What's the over under on the proof |
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Rye Flour |
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Expanded starter use details needed |
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Kneading time between hand and mixer |
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Feeding my Starter |
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What's in a Knead? |
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Greatr skills and tradition |
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A tip for warming dough |
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No worse for the ware |
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Concerned about the colour of my starter |
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