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Brooklyn Maltese Baking Academy. |
The Roadside P… |
4 years ago |
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Maurizio’s Spelt, Rye and Whole Wheat Sourdough bread...What went wrong?? |
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Rubaud Blend using green flours |
Gadjowheaty |
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Trevor's sandwich bread, bake 2 |
justkeepswimming |
4 years ago |
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tothpianopeter |
4 years ago |
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Red Star Platinum vs. Saf-Instant Gold instant yeast |
Chana |
4 years ago |
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Overnight sourdough bagels |
JeffyWu |
4 years ago |
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optimizing recipe(s); where best to add some ferment time to open-up top/bottom crumb? |
rb |
4 years ago |
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First Clear flour hack? |
alcophile |
4 years ago |
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Sprouted amaranth |
sagvig |
4 years ago |
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Violet Beauregard (Blueberry and Walnut) |
JonJ |
4 years ago |
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SPENT GRAIN from a stout brew |
yozzause |
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Question re sandwich bread crumb |
justkeepswimming |
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Trevor Wilson's Sandwich Bread |
justkeepswimming |
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Scaling down levains, "mass effect" |
Gadjowheaty |
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Freezing Diastatic Malt |
The Roadside P… |
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Scaling up Process from 2 - 20 loaves Sourdough |
Gadga |
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Chef's Choice 615 meat slicer replacement parts |
Yippee |
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Judging the fermentation - what to aim for? |
Olga |
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Vermont Sourdough hydration change |
gavinc |
4 years ago |
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Marinated vegetables and mussels sourdough pizza. |
Benito |
4 years ago |
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Miche made with high-extraction flour |
dmsnyder |
4 years ago |
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super food mix |
yozzause |
4 years ago |
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Rye Chops - where? (while here: fave cracked and pumpernickel) |
Gadjowheaty |
4 years ago |
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Starter doubling or tripling - time or target? |
Gadjowheaty |
4 years ago |