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Homemade Butter - getting the water out after washing? |
DanielCoffey |
3 months 3 weeks ago |
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Community Bake featuring Kristen of FullProofBaking |
DanAyo |
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Bread Code liquid starter |
tttt1010 |
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| Blog post |
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Benito |
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| Blog post |
Country Sourdough |
Benito |
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| Basic page |
Your First Loaf - A Primer for the New Baker |
Floydm |
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| Blog post |
Traditional Sicililano sourdough 100% semolina bread. |
The Roadside P… |
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| Blog post |
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Benito |
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| Forum topic |
According to science, what's the fastest the ideal amount of gluten can be formed? |
GlutenKing |
3 months 3 weeks ago |
| Blog post |
Compare 3 Starters, 1 w/sugar |
DanAyo |
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Benito |
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| Forum topic |
Bake Loaves then freeze whole |
DanAyo |
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| Blog post |
Whole Spelt 67% Whole Kamut 33% Sourdough 92% hydration |
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| Blog post |
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Sourdough starter |
Coj84 |
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Swedish Cremehorn? |
Homestead_Baker |
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| Blog post |
Whole Rye Wheat Sourdough Hokkaido Milk Bread with Sunflower Seeds |
Benito |
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| Forum topic |
Community Bake - Baguettes by Alfanso |
DanAyo |
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| Forum topic |
Free or discounted Kindle bread books. |
idaveindy |
3 months 3 weeks ago |
| Blog post |
World Bread Day October 16, 2020 |
dabrownman |
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Proof Bread; Mesa, AZ |
VRini |
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| Forum topic |
Tangzhong method, 50% white whole wheat, 50% whole rye |
The Roadside P… |
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| Forum topic |
Pizza dough always seems to become fragile + stick to proofing box. |
danmatthews |
3 months 3 weeks ago |
| Blog post |
Respect your lame |
kendalm |
3 months 3 weeks ago |
| Forum topic |
When does the dough rise during baking? |
Miller |
3 months 3 weeks ago |
