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Counter surface |
Rodger |
10 years ago |
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Organic Gluten Free flour |
jarljosie |
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Insecure newbie's first real loaves: Soaker & Biga look right? |
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10 years ago |
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Mulit-grain Rye Cream Cheese Rolls |
Isand66 |
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A New Found Passion |
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Exploring Sweden and Experimenting with Rye Flour |
aly-hassabelnaby |
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Hello from Ontario! |
corihal |
10 years ago |
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Britta's Double Potato Loaf for Götz - Bread from the Lower Rhine |
hanseata |
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dmsnyder |
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kaku-shoku |
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10 best bakeries innteh USA |
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Cold retarding timing help.. |
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Bread Bakers of Connecticut: Unite! |
Emerogork |
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Dry Yeast VS Starter? |
Emerogork |
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Dallas Texas Brick Oven Baking Class! |
The Bread Ston… |
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Help troubleshooting sourdough |
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Starbucks closing La Boulange shops |
Wild-Yeast |
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Hello from Cambridgeshire, UK |
Reynard |
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Short final rise and suboptimal crumb structure in baguettes |
Sebastos156 |
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Getting Steam for the Oven |
108 breads |
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Effects of hydration percentage on fermentation |
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10 years ago |
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tartine style country loaf |
nitash |
10 years ago |
Forum topic |
Hello from Birmingham, UK (The west Midlands) Also knows as the Muddylands! |
Wobblycogs |
10 years ago |