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Tips on working with rye |
arlo |
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German Brotchen Experiment |
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Calculating Final Dough Hydration from Baker's Percentages |
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Need Help - Diastatic Malt Powder - Replacement? |
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jsk |
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Scoring walnuts loaves |
ramat123 |
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Contaminated Starter? |
ANFlynn |
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Anyone have a cheese bread recipe? |
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Authors@Google: Peter Reinhart |
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Salt Rising Bread Revisited |
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Doc Tracy |
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Why high gluten flour for starters? |
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When life gives you too much ripe sourdough |
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Sourdough Confusion |
kdwnnc |
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how to upload an icon next to your pseudonym? |
Bee18 |
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Packing for a visit to family |
dmsnyder |
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Freezing Bread |
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