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- sorry I have a bad habit ofStephenon Forum topicRye bread help!!!
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- Me too!Yippeeon Forum topicHelp with Recipe from The Rye Baker
- Rye is differentbreadforfunon Forum topicRye bread help!!!
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- 24 hr sourdough starter from scratchmarianaon Forum topicHelp with Recipe from The Rye Baker
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- Full fat yogurtDanni3ll3on Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough
- no need to siftmarianaon Forum topicHow to mill white rye flour
- One other question I have,Gadjowheatyon Blog post20% Whole Wheat Sourdough
- 150ml water to make a slurry with 500g flour?DougWelleron Forum topicGinsberg "The Rye Baker" errata?
- slap and fold?Beautiful breadGadjowheatyon Blog post20% Whole Wheat Sourdough
- Hopefully soonYippeeon Forum topicHow to mill white rye flour
- Mesh 30-50Yippeeon Forum topicHow to mill white rye flour
- dark ryeYippeeon Forum topicHow to mill white rye flour
- Hi DanniNotBadBreadon Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough
- useful EIDB video on gluten degradationnot.a.crumb.lefton Forum topicAcidity effect on gluten strength
- Thank you for thisBenitoon Forum topicAcidity effect on gluten strength
- Indeed! Most common diastaticIlya Flyameron Blog post15% Beremeal (barley) sourdough
- One of the primary reasons IVivian de Paneon Forum topicProtein Content: USA, France, and Italy
- I’m sure you’re rightBenitoon Blog post15% Beremeal (barley) sourdough
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- Yeah I would have left it forIlya Flyameron Blog post15% Beremeal (barley) sourdough
- Yes if you’d had a bit moreBenitoon Blog post15% Beremeal (barley) sourdough
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- Thank you Benny! And possiblyIlya Flyameron Blog post15% Beremeal (barley) sourdough
- A pair of good looking loavesBenitoon Blog post15% Beremeal (barley) sourdough
- Beautiful Loaf!alcophileon Forum topicHelp with Recipe from The Rye Baker
- Thank you all!alcophileon Forum topicHelp with Recipe from The Rye Baker
- Wow 😱😱😱Yippeeon Forum topicHelp with Recipe from The Rye Baker
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- Yes, Modernist Bread is notsuaveon Forum topicComparison - ways to preserve bread
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- The crumb is not really allsuaveon Forum topicHelp with Recipe from The Rye Baker
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- Yes, I shall try a completelyMark Sealeyon Blog postTartine #3 White-Wheat very flat
- Chleb Mieszany from The Rye Bakermarianaon Forum topicHelp with Recipe from The Rye Baker