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Rye starter smells vinegary |
tootslondon |
10 years 1 month ago |
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Two Green Onion Breads ~ I turned our kitchen into a street food stall! |
PalwithnoovenP |
10 years 1 month ago |
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>75% Hydration, shaping the loaf, tips needed |
Thanshin |
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Batards: work on uniform crumb |
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Bread cobs/ baps/ breadcakes! etc |
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The best time to add yeast to bread dough |
Grandpa Larry |
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Whey too many questions |
dobie |
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hello all |
pokerspace |
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N50 service manual |
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Spreadable butter |
breadmd |
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Where to get bread flour in NY? |
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Thanshin |
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| Forum topic |
established starter smells like acetone |
Sarah LuAnn |
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Temperature Stall |
waldobaker |
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Pinza Triestina |
prettedda |
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Pagnotta |
Anne-Marie B |
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Breads of Spain |
Edo Bread |
10 years 1 month ago |
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Fault parallel to side crust. |
Jon OBrien |
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Sourdough Bread, Simpler |
breadmd |
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