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- I see. My starter is around 2BX-BXon Forum topicProofing
- Mornin'!It makes a lot of
Adeon Forum topicTroubleshooting disappointing onion loaf - I think I handled them poorly
Adeon Forum topicTroubleshooting disappointing onion loaf
- Thank you!
ifs201on Blog postThe accidental miche - I've seen Danny write a few
ifs201on Blog postThe accidental miche
- Pastry philosophyjrizzoon Forum topicPastry Knife for Kichenaid and Hobart N-50
- Yes, this is stillBaniJPon Forum topicProofing
- I'm learning myself (I used
SaraBCleveron Forum topicWild yeast sourdough using Tartine Country Bread recipe - Giving up on ryeAnonymouson Forum topicRye Flour
- Kneading RyeAnonymouson Forum topicRye Flour
- Thanks, the buns look
Adeon Forum topicTroubleshooting disappointing onion loaf
- 3 level mugs strong flour, inAnonymouson Forum topicI’m looking for a quick and easy sandwich loaf
- Thanks emmsf; like many of us
albacoreon Forum topicLiving Bread - The Book - A Big Thank You to Txfarmerdrainapson Blog post36 hours+ sourdough baguette - everything I know in one bread
- i also used more flour whenRJlovestobakeon Forum topicBlowout, what happened?
- thank you for your swiftRJlovestobakeon Forum topicBlowout, what happened?
- Did you manage a picture
Mini Ovenon Forum topicBlowout, what happened? - Caramelizd onions
Mini Ovenon Forum topicTroubleshooting disappointing onion loaf
- Yes thats how a build up
dbazuinon Forum topicStoring Starter Discard? - Life preserver? No, warmth
Mini Ovenon Forum topicDoes my Starter need a Life Preserver?
- Water in the Onions + Starter in Pre-ferment + Saltdrainapson Forum topicTroubleshooting disappointing onion loaf
- Looks great
Isand66on Blog postHamburger Onion Parmesan Buns - I bought itemmsfon Forum topicLiving Bread - The Book
- Build it for your bake
seasidejesson Forum topicStarter with wheat germ? - StarterKaraharfon Forum topicStarter with wheat germ?
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WatertownNewbieon Forum topicLong time baking, new forum member - High hydration whole grain needs hard wheat
seasidejesson Forum topicHigh Hydration Wholegrain Sourdough bread
- We have been making huge
stephdldon Forum topicStarter with wheat germ? - Aaaah, that makes a lot of
The Almighty Loafon Forum topicStiff rye starter? - I saw this on theAnonymouson Forum topicTroubleshooting disappointing onion loaf
- Lets get you started
seasidejesson Forum topicDoes my Starter need a Life Preserver?
- Good combinationAnonymouson Blog postHamburger Onion Parmesan Buns
- Moderating Chlorine
seasidejesson Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast
- Exactly right
seasidejesson Forum topicStarter with wheat germ?
- Great tip thanks. I've hadTmaxon Forum topicTip - Ankarsrum Mixing & Kneading
- Yes I have a container in the
Benitoon Forum topicStoring Starter Discard? - Maybe go through your recipeslowriseon Forum topicWhy has my bread done this?
- I'm just spit-balling here.slowriseon Forum topicWhy has my bread done this?
- Awesome! Thank you!I had cut
stephdldon Forum topicStarter with wheat germ?
- I now believe that my first
Benitoon Blog postPurple Sweet Potato Pecan Einkorn Sourdough No. 2
- They're hungry!
seasidejesson Forum topicStarter with wheat germ?
- Yes
SirSaccCeron Forum topicStoring Starter Discard? - What kind of wheat are you looking for?
seasidejesson Forum topicWhere can I buy French grown lower protein grain, in France if necessary.
- Thanks for the pancakeReemieon Forum topicStoring Starter Discard?
- Steph, I’m no expert but I
Benitoon Forum topicStarter with wheat germ?
- That is a great idea! I would
stephdldon Forum topicStarter with wheat germ?
- Thanks for the ratio ideas
stephdldon Forum topicStarter with wheat germ?
- Hey Abel, me llamo EduardoyChefazoon Forum topicUnderstanding Spanish flour types
- Kamut & Yeast Water
seasidejesson Blog post100% Whole Wheat Kamut with Raisin Yeast Water
- You absolutely can, a lot ofarthurprson Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast