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Einkorn Red Fife Sourdough No. 3 |
Benito |
4 years 10 months ago |
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Help with Borodinsky Rye with Bay State Wingold Dark Rye Flour |
GFBP |
4 years 10 months ago |
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"correct" crumb? |
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4 years 10 months ago |
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Deck Oven |
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4 years 10 months ago |
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Tip - Baguettes - a mindset when shaping |
DanAyo |
4 years 10 months ago |
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W value of American all-purpose flour? |
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4 years 10 months ago |
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Pan de Mie Tangzhong |
pul |
4 years 10 months ago |
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Scoring Practice |
Sjadad |
4 years 10 months ago |
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understanding feeding ratios and timings - what are the principles of a starter's growth? |
Spikes |
4 years 10 months ago |
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Tip - Baguette Length Guide |
DanAyo |
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When has a starter peaked if doubling is not a telling sign? |
Spikes |
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Requesting further diagnosis... |
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The 'Croissele' part deux |
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Dutch Oven Question |
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Seed Culture Troubleshooting |
JBigger |
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More sour. Sour-er. |
Dave Cee |
4 years 10 months ago |
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Durum Barley WW Egg Rolls |
Isand66 |
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Simple sourdough |
Matmeredith |
4 years 10 months ago |
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Big holes |
Nikko007 |
4 years 10 months ago |
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50% Whole Wheat Sourdough |
Sjadad |
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Non homogenous sourdough crumb |
marcusmolasses |
4 years 10 months ago |
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Chocolate Hazelnut Sourdough |
ciabatta |
4 years 10 months ago |
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Flat and round baguettes |
CulinaryKing84 |
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Beginners: Video on Bulk Fermentation (Awesome!) |
jey13 |
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Sourdough Jewish Rye |
mdiamondstone |
4 years 10 months ago |