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Donut help! |
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Three Hour Bench Rest? |
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Poor spring + ears on Tartine country attempt |
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Baguettes Take Two |
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Hello from Connecticut! |
squeeze1333 |
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Shaping Loaves per Forbish |
gmvoros |
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Useless information |
Portus |
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Starter in winter months. |
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Jewish Sour Rye: an update |
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Can I Press *Pause* on My Starter? |
gotokyo |
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Senfbrot Revisited - Mustard Cheese Bread with Sourdough |
hanseata |
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Senfbrot - Mustard Bread |
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25% whole wheat, hybrid yeast/starter boule |
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Swiss farmhouse bread - just for Abe |
leslieruf |
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Convection or Bake Mode? |
old baker |
6 years 7 months ago |
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Frozen flour? |
Ju-Ju-Beads |
6 years 7 months ago |
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Loaf pans |
Higgledy |
6 years 7 months ago |
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Happy Teachers' Day 2018! |
PalwithnoovenP |
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just found this interview with Trevor J Wilson |
leslieruf |
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Accidentally fed sourdough starter wrong kind of flour on day 5 |
The Almighty Loaf |
6 years 7 months ago |
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Fresh Yeast Recipe |
minniebaker |
6 years 7 months ago |
Blog post |
Light Rye from Illebrod 'Sourdough' book |
not.a.crumb.left |
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Rye flake coat |
Cmykphotog |
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No Knead technique |
Jim Burgin |
6 years 7 months ago |
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Am I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included. |
yellowgingko |
6 years 7 months ago |