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Rye Chops |
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Fridge ferment sourdough with almond milk |
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I'm very proud of my self! |
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World Bread Day Focaccia Flowers |
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Any help. Tips. Thank you in advance |
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Internal bread temperature never gets above 200 |
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Emergency pizza crust help needed |
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Double Lamination and Adding Inclusions |
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Focaccia Flowers - Official Entry into World Bread Day |
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Finally, a none ugly loaf! |
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85% whole wheat sourdough |
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Bread Wrapper |
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Do hydration levels affect proofing time? |
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Help for a new oven |
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Starter growth - Upscaling limits? |
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Anis Bouabsa Sesame Seed Baguettes |
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How does commercial yeast contribute to dough consistency? |
CUISINED |
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My second attempt at a sourdough - need help! |
NataliaK |
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Help with a recipe |
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Help with gummy texture |
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How can I get my sourdough to rise up instead of out? |
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Newest bake |
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Descending into Sourdough Cavern |
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