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- Thanks for clarifying - thatDavid Ron Forum topicCan yeasted dough be retarded like sourdough?
- Are you doing 100%
BakersRoomon Forum topicOverproofed in the Fridge??? Nah!!! - Really, the shape is always
BakersRoomon Forum topicBaking Jones
- Thank you
Isand66on Blog postSpelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls - Great video, Will!
DanAyoon Forum topicBaking Jones - What does the loaf bottom
Mini Ovenon Forum topicFlying saucer bread??? Why? - Ciabatta Jim Lahey7oakson Forum topicCan yeasted dough be retarded like sourdough?
- Super helpful links and fun
Benitoon Forum topicAdvice on scoring not catching - My oven
mrskjreaon Forum topicFlying saucer bread??? Why? - UPDATE: Getting better
mrskjreaon Forum topicFlying saucer bread??? Why?
- jcope, My pizza friends have way to much time on there hands!
The Roadside Pie Kingon Forum topicOverproofed in the Fridge??? Nah!!! - 0.01g is a hundredth of a
albacoreon Forum topicCan yeasted dough be retarded like sourdough? - Seems to me there's an issue
randybonnetteon Forum topicFlying saucer bread??? Why? - Not completely anecdotal, butjcopeon Forum topicOverproofed in the Fridge??? Nah!!!
- Strictly an amateur Hobbyist.
The Roadside Pie Kingon Forum topicBaking Jones
- Absolutely, of course you'reDavid Ron Forum topicReasons for starter % amount in the pre-ferment
- Nutty barleyElsie_iuon Blog postSpelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls
- Pie King, I am presently on a
DanAyoon Forum topicBaking Jones
- Jess, Laurel’s “Loaf for
DanAyoon Forum topicBlister, how to get more & larger ones...
- Truthfully...
seasidejesson Forum topicBlister, how to get more & larger ones... - What I meant by timing was to
Steve Petermannon Forum topicReasons for starter % amount in the pre-ferment - How sour?bread1965on Blog postSourdough Danish Rye/Rugbrød på surdej
- Pre-steaming?
Doc.Doughon Blog postSteam, Glorious Steam! - My go to recipe is: 1000g
Levaineeron Forum topicLevain build question - More on the history of KA Flourdeblacksmithon Forum topicKing Arthur mix up
- Thank you - I had no idea.David Ron Forum topicKing Arthur mix up
- It would have to depend toDavid Ron Forum topicVital Wheat Gluten amount
- They really look good!bread1965on Forum topicBaguettes with poolish
- No, you have not struck "foolDavid Ron Forum topicThank you, TFL experts
- There are no timing factors -David Ron Forum topicReasons for starter % amount in the pre-ferment
- KA Flour mix-updeblacksmithon Forum topicKing Arthur mix up
- Lance: About the scaleDavid Ron Forum topicCan yeasted dough be retarded like sourdough?
- Hmmmmm. Thicker pans areDavid Ron Forum topicZ-shaped bread
- They may have known already,David Ron Forum topicKing Arthur mix up
- So the answer is....
Mini Ovenon Forum topicZ-shaped bread
- Beautiful beautiful beautifulhreikon Forum topicBaguettes with poolish
- Yeast Rates
albacoreon Forum topicCan yeasted dough be retarded like sourdough?
- Dan,Yes, that's the common
Steve Petermannon Forum topicReasons for starter % amount in the pre-ferment
- Exactly!
BellesAZon Forum topicKing Arthur mix up - It is hard to imagine thisDavid Ron Forum topicKing Arthur mix up
- I used to use a notebook forDavid Ron Forum topicCan yeasted dough be retarded like sourdough?
- At the top of this page, theDavid Ron Forum topicPumpernickel recipe from old book
- Following "the rules" can beDavid Ron Forum topicCan I do this with starter?
- Absolutely true - what'sDavid Ron Forum topicPumpernickel recipe from old book
- But the much less well-knownDavid Ron Forum topicPumpernickel recipe from old book
- Check this article
bottlenyon Forum topicZ-shaped bread - Steve, another big reason to
DanAyoon Forum topicReasons for starter % amount in the pre-ferment
- Another Old Pumpernickel Recipe!
albacoreon Forum topicPumpernickel recipe from old book
- Levain factors
Lazy Loaferon Forum topicLevain build question - I know, right?
Lazy Loaferon Forum topicCan yeasted dough be retarded like sourdough?