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- I also think that the culprit
HungryShotson Forum topicWhey Sourdough Bread experiment - KneadingPeter Beckleson Basic pageLesson Two: Putting Something More in Your Loaf
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albacoreon Forum topicUsing thermometers to test for bread doneness - Very interesting.TartineSteve Knighton Forum topicYoung levain vs mature levain effect (experiment)
- Rounding up slightly, you'reSteve Knighton Forum topicBaking in Mass Quantities
- That’s a good idea to run a
Benitoon Forum topicDo small changes in the composition of a starter lead to changes in flavour? - KneadingPeter Beckleson Basic pageLesson Two: Putting Something More in Your Loaf
- Whole rye creates starters,
Benitoon Forum topicDo small changes in the composition of a starter lead to changes in flavour?
- Yay for Whey!
GaryBishopon Forum topicWhey Sourdough Bread experiment - First loafPeter Beckleson Basic pageYour First Loaf - A Primer for the New Baker
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Our Crumbon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Bread temps in loaf pan loavesJeffrey Hamelmanon Forum topicUsing thermometers to test for bread doneness
- Well don’t be giving all the
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Looks like a pre-shaping
Rockon Forum topicBread misshape - Inauguration? What inauguration?
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Thanks.
Mynaon Forum topicFamag gripes - I have to say, using the
Ilya Flyameron Forum topicHigh hydration (105%) free form Batard - Tom great oven spring for 2
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- You made it sound a lot worse
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thanks!stclarensbagelson Blog postMontreal Style Bagels
- Durumiche
Our Crumbon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Look forward to your postsAnother Girlon Forum topicOld lurker coming in to start posting
- Whole rye starters and greater aciditytheoldmancunianon Forum topicDo small changes in the composition of a starter lead to changes in flavour?
- Hi there, Would you kindlyTheCopeOfHeavenon Blog postSite updates and private messages
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- crumb shot added above
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Semolina Levain Ciabatta
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Alan, as Don has said and I
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- These are not seriousDonkey_hoton Forum topicUsing thermometers to test for bread doneness
- Have you noticed if yourAmbedoon Forum topicDo small changes in the composition of a starter lead to changes in flavour?
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dmsnyderon Blog postThe Great Baguette quest N°3: Anis Bouabsa - Mr. Hamelman,Thank you soDonkey_hoton Forum topicUsing thermometers to test for bread doneness
- Stray Cat Semolina
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - The crust reaches far higherharumon Forum topicUsing thermometers to test for bread doneness
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suminandion Forum topicBig gaps in Croissants - The only reference to a formula error
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Jeffrey, please give the
DanAyoon Forum topicHamelman's Five Grain Levain - Community Bake - Does the water actually boil
Ilya Flyameron Forum topicUsing thermometers to test for bread doneness
- Yes, there are recipes for
Ilya Flyameron Forum topicUsing thermometers to test for bread doneness
- Unusual odors will dilute
phazon Forum topicREALLY fruity starter - Bubbles and rising, if it's
phazon Forum topicSourdough Starter with bleached flour
- I've acually see recipeessuaveon Forum topicUsing thermometers to test for bread doneness
- Thank you Benny! so much to
Carlo_Panaderoon Blog postOpen Crumb Sourdough - Wonderful crumb Carlo. Also
Benitoon Blog postOpen Crumb Sourdough
- Well that is cool, thanks for
Benitoon Forum topicShort TFL urls for sharing.
- Interesting
hanseataon Forum topicUsing thermometers to test for bread doneness - I'm unconventional about levain maintenance
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- thanks Bread1965 and MT for
yozzauseon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White - It doesn't surprise me at all
Benitoon Forum topicUsing thermometers to test for bread doneness
- Thanks Don. The crumb is
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads