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Scientists explore microbial diversity in sourdough starters |
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burgerpuritan |
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Why the sides of loaves suck in after baking |
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Biga too dry |
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pane italiano lievitato alla segale |
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Open crumb in hand-kneaded rye |
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What to do with lots of vanilla pods? |
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Ghirardelli box brownies augmented |
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The Roadside P… |
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PSA - KitchenAid commercial mixer RPM info |
GV |
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How to bake a too hydrated dough? |
SunnyGail |
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| Forum topic |
Greetings from Montgomery County, Maryland looking for any other local bakers |
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Bread party, spelt loaves and a dino cake |
ll433 |
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Abel's 90% biga with instant yeast and 15 hours at cool temp |
JonJ |
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Bilbao, Salamanca, and Madrid -- Bakeries? |
WatertownNewbie |
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The Roadside P… |
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Update on Apple Yeast Water |
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Mile Zero K Pizza w/ Rice Roux |
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The Roadside P… |
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The Roadside P… |
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Part One of the Iconic Italian bread series F0caccia Spangola alla Puglieas |
The Roadside P… |
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| Blog post |
Decadent loaf |
ll433 |
1 year 2 months ago |
