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Took my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio? |
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1 year 5 months ago |
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More Hydration, More Folds |
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Sesame Seed Whole Wheat Sourdough Hokkaido Milk Bread |
Benito |
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Vacation Starter Prep |
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Amazon Parchment Sale Today 2024-02-02 |
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Ciabatta vs. Focaccia, is it just the shaping? |
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1 year 5 months ago |
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The history of civilization, though the making of bread. |
The Roadside P… |
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Dough losing strength during bulk fermentation |
Outdoor720 |
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Vintage Magic Mill Mixer. Worth it? |
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Roman pizza recipe anyone? |
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Russian Dark Rye - Borodinsky Bread (after eatalready) |
Borqui |
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I find water in the baking pan after the bread is baked |
Integralista |
1 year 5 months ago |
Forum topic |
why does this keep happening to me |
fredsbread |
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Ciabatta crust is too soft |
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1 year 5 months ago |
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new here, new to sourdough |
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Master of my environment |
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Baparoma 3 -Pc Bread pan |
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High-rise Soda Bread |
tpassin |
1 year 5 months ago |
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Famag Mixer - Europe to USA? |
Kooky |
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Sourdough, sunrise, and Corvette |
The Roadside P… |
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50% Emmer Sourdough |
tpassin |
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Berlin Cobbler Boys 100% Rye Rolls |
louiscohen |
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Quanah Spelt Coffee Sourdough |
Isand66 |
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Planing a new course section. I could use some direction. |
The Roadside P… |
1 year 5 months ago |