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Problems using starter to make pizza dough with 00 flour |
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best UK flours? |
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Question about rolls… hydration, kneading, flour types… |
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The History of Ciabatta |
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The risks of pushing bulk too far on brioche? |
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Wood fired pizza cook looking to learn |
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Hamelman's Workday 100% Whole Wheat Again |
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What causes these huge holes and flat loaf? |
Pudbreadbaker |
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Simulating T55 Flour |
tpassin |
11 months 2 weeks ago |
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Loafs done extremely fast or? |
NoNeed |
11 months 2 weeks ago |
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Super-Active Starters - is there a Trick to This? |
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Winging A Recipe |
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11 months 2 weeks ago |