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retarding = more blistering? |
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Famag 5 vs 8 |
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All rye starter |
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A very small batch |
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And here is the small bread |
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Liability Insurance for a Cottage Bakery |
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The Rye Baker |
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Regarding diagnostics |
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About time I stepped in... |
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Hi from Indiana! |
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Italian bread recipe on this site |
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Question about Bertinet Croissant Recipe |
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Advice wanted for Pre-ferment Flour indications when using a Culture-Starter |
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Bread Knife |
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