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Honey Spiced Rye. |
The Roadside P… |
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French Baguette failures - Help please |
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local Finger Lake grain now available 25 pound bags of whole grain |
Truth Serum |
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Crumb analysis |
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Problem with sourdough pancakes + crumpets |
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7 years ago |
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Red Fife and Rye. 100% whole grain, 95% hydration. Toasted sunflower and pumpkin seed. |
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Choosing a Flour Mix for Open Crumb |
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The Pineapple Juice Solution, Part 1 |
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Tips for Achieving an Open Crumb with All Purpose (AP) Flour |
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Tartine Style Country Loaf from Trevor Wilson |
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My sourdough looks like shit! Help please! |
streamofmight |
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Danni Inspired Fennel Raisin 100% Milled grain |
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Is this overproofed? |
spearmint |
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Help, how to fix psyllium husk egg white loaf is too moist |
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Artisan Bread School with Carl Shavitz |
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Starters for low carb breads/crust |
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PalwithnoovenP |
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Howdy from Alabama |
TMB |
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dabrownman |
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Soughdough pancake |
Sleepymouse |
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Bakery visits Zurich |
leslieruf |
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What is your favorite Ciabatta formula using yeast |
DanAyo |
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100% white flour, warm, cold bulk and cold retard experiment |
Solano |
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Help with lighter crumb -Improvements made! |
AidanRM |
7 years ago |