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Fools'Crumb or a good crumb |
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Searching for that elusive magic loaf |
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Hard Red non-whole wheat? |
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Cracked wheat to keep dough from sticking to banneton? |
birdlandbill |
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What should I be expecting from my starter? |
Scott_R |
5 years 2 months ago |
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Best mixer for very small-scale commercial bagel operation? |
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Converting starter for enriched dough hot cross buns |
JeremyCherfas |
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Loaf 7 |
ninarosner |
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BreadLee |
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agres |
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Croissant butter too cold |
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KitchenAid Model G |
ChrisTheCook |
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Baking Experiment Criteria |
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Bran, Germ, & Endosperm - Gluten? |
DanAyo |
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crossants collapsing from too much steam can I revive the dough |
yummystuff |
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ken forkish sd |
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Success! GF Sourdough Bread |
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Carrot Bread Two Ways |
ifs201 |
5 years 2 months ago |