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- capturing steam with lid
calnetoon Forum topicDutch Oven vs. Lava Rocks? - Here to help :)BaniJPon Forum topicNew Baker
- And crumb!
Danni3ll3on Blog postCedar Mountain‘s Khorasan Oat Sourdough - Dude! I hear you!
jey13on Forum topicreducing waste for sourdough - oven
wheatbeaton Forum topicRealistically what can be baked down here?! - New recipe; 700g strongRichardW1988on Forum topicTunnelling in top of sourdough, lack of uniform crumb structure HELP
- What oven are you looking atsweetsmcdudemanon Forum topicRealistically what can be baked down here?!
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- Batch #2
Danni3ll3on Blog postCedar Mountain‘s Khorasan Oat Sourdough
- Thank you, if you haven’t
Benitoon Blog postSeeded Sourdough - I feel your paingavincon Forum topicA win for learning but a loss for dinner.
- Only as needed
Our Crumbon Forum topicreducing waste for sourdough - When it is this warm at roomjulie99nlon Forum topicSourdough baguettes are super flat!
- Thank you all! This isLaurajnon Forum topicAdding dough to starter
- Only flourBaniJPon Forum topicSourdough baguettes are super flat!
- Thats enoughBobBouleon Forum topicStocked to the hilt!
- I see Bauckhof sells
Mini Ovenon Forum topicSourdough baguettes are super flat! - 550 might be too AP
Mini Ovenon Forum topicSourdough baguettes are super flat!
- Give the pan a spritz
Danni3ll3on Forum topicPerforated pizza pan for fresh dough?
- Book: "Wild Bread" by M.J. Butters?
jey13on Forum topicwhole grain sourdoughs without yeast?
- Options for repairnickelmoreon Forum topicHobart N50 restoration experience
- crust and crumb
Rhody_Ryeon Blog postSeeded Sourdough - If you're new to sourdough I
BreadLeeon Forum topicAdding dough to starter - Bread
wheatbeaton Forum topicRealistically what can be baked down here?!
- Dan, it sounds like your
albacoreon Forum topicHELP with Math - Should be fineBaniJPon Forum topicAdding dough to starter
- A nice trompe l'oeil!
albacoreon Forum topicNew Steel door completed for Wood Fired Oven- in time for the coming winter
- Should be possible (?)BaniJPon Forum topicRealistically what can be baked down here?!
- Good starters are resilient
suminandion Forum topicAdding dough to starter - Electric vs. Gas
jey13on Forum topicDutch Oven vs. Lava Rocks?
- Laura your terminology is
DanAyoon Forum topicAdding dough to starter - By that logic....
jey13on Forum topicLevain: Big Meal or Small Bites?
- I like it! It's very clean
CascadeDiveron Forum topicNew Steel door completed for Wood Fired Oven- in time for the coming winter - Heat wave might be..
not.a.crumb.lefton Forum topicSourdough baguettes are super flat! - I was in my local ironmongers
Lemonieon Forum topicPerforated pizza pan for fresh dough? - Makes sense
Doc.Doughon Forum topicDutch Oven vs. Lava Rocks? - Some Observations and Questionsgerryp123on Forum topicDutch Oven vs. Lava Rocks?
- Pinto bean sounds good! PintoHotbakeon Blog postWhite bean, kamut and bacon, green onions, Red Leicester sourdough!
- Before you buy it , youbarryvabeachon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- MaybeBaniJPon Forum topicSourdough baguettes are super flat!
- Germany is experiencing a heat wave, right?
pmccoolon Forum topicSourdough baguettes are super flat! - Lance, I assumed the pages in
DanAyoon Forum topicHELP with Math
- I have a wood burning ovenjr07on Forum topicThoughts on whole wheat flour pizza
- Great bake!
Isand66on Blog postWhite bean, kamut and bacon, green onions, Red Leicester sourdough! - I have the Mock Mill 100 and love it
the hadsteron Forum topicNutrimill Harvest vs. Mockmill 100 - Here is a link to size information for Challenger pan
the hadsteron Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- PatienceFordon Forum topicHelp with new recipe idea... Rye Leaven included!
- Sorry Dan, but I don't have
albacoreon Forum topicHELP with Math