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20200428 Chef Gregoire Michaud's Provencal Fougasse with CLAS |
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Nothing too exiciting here |
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High Extraction Brioche Buns |
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Greeting from the PNW |
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First attempt a FWSY pane de campagne |
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| Blog post |
Brewer's Bread |
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A new world to explore |
The Roadside P… |
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Danish style whole grain bread |
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Do wheat berries get too old for bread baking? |
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Emmer Buttermilk biscuits |
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Recipe for Hamelman's flatbread with chocolate and liqueur? |
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Seam shows on bottom of sandwich loaf |
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Semolina cornmeal and almond biscotti |
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Is it time for a new community bake? |
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Local East Valley Arizona, heritage flour mill |
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Stiff Starter Question |
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Looking to fortify my book collection with the latest and greatest. |
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whole grain sourdough for use w/ Ed Wood’s South African? |
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NYC Pier 17 Bakery |
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Store bought KA whole wheat vs. 50 lb bags |
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| Blog post |
Benneto 's Newfoundland savory pepper dinner rolls. Test bake #1 |
The Roadside P… |
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Sourdough bread "collapse" |
MPH23 |
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Humble whole wheat sourdough sandwich bread |
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Wet hands & coil folds |
Moe C |
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