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Croissant help |
BakersRoom |
5 years 6 months ago |
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Gluten: Europe vs North America |
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Tip - Adjusting Dough Hydration |
DanAyo |
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Question on sourdough rolls |
ifs201 |
5 years 6 months ago |
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Under or Over-proved? |
Cooffe |
5 years 6 months ago |
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Gratefulbean |
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Anne-Marie B |
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Can you tell me what went wrong with my sourdough? |
gooz |
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Hydration percentages?? |
Chana |
5 years 6 months ago |
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SD Hydration |
old baker |
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What is your starter flavour profile? |
Redjacketswamp |
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My Timid Tartine Starter |
Kimperfect |
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Where to buy whole wheat bread flour |
Jackiems |
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Hello from Arkansas and Sourdough Starter question |
pdavis68 |
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Pushing bulk fermentation |
Maverick |
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Yeast Problem |
KopyKat0822 |
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Does a Pullman Loaf Usually "settle" on top? |
Goats In The Kitchen |
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Into + Seeds & Fruit Question |
Pizza314 |
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Thanks, Norm |
sharishaw49 |
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The Village Baker - Joe Ortiz Exchange library |
barryvabeach |
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Yeast Test |
JerrytheK |
5 years 6 months ago |
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What is happening with 5 lb rye flour? |
Mayax68 |
5 years 6 months ago |