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- Thanks Michael; I was pretty
albacoreon Forum topicA question on levain percentages - Thanks, Abe. I often overlook
DanAyoon Forum topicA question on levain percentages - pre-fermented flour
mwilsonon Forum topicA question on levain percentages - BecauseAnonymouson Forum topicA question on levain percentages
- Please clarify. 200g levain @
DanAyoon Forum topicA question on levain percentages
- %
mwilsonon Forum topicA question on levain percentages
- You made me happy Abe!
CUISINEDon Forum topicSourdough population - Levain is flour and waterAnonymouson Forum topicA question on levain percentages
- Why would you prefer to use the YW directlyAnonymouson Forum topicRaisins yeast water - now what?
- My pleasure. Lovely bake indeed!Anonymouson Forum topicSourdough population
- Yes, that is very tweaked.
Danni3ll3on Forum topicMy sourdough has lost its mojo - A great way to bake new and
Edo Breadon Blog post1-2-3 bread or who knew using up stuff could be so easy - 80F
not.a.crumb.lefton Forum topicOpen Crumb Structure - Famag Grilletta IM5-S in U.S. power
pleasant-hill-grainon Forum topic10/15kg spiral mixer -- FAMAG?? SUNMIX?? - Famag Grilletta IM5-S mixers now available in USA!
pleasant-hill-grainon Forum topicSpiral mixers
- open crumbStewart Skibaon Forum topicOpen Crumb Structure
- Welcome!nmygardenon Forum topicHello from Pacific NW, USA
- When refreshed
Felilaon Forum topicMy sourdough has lost its mojo - The recipe, as tweaked for my funky oven
Felilaon Forum topicMy sourdough has lost its mojo
- Here we go again!
albacoreon Forum topicPâte Fermentée vs Biga vs Poolish
- Oh the open crumb holy grail....
not.a.crumb.lefton Forum topicOpen Crumb Structure
- OK, I yieldold bakeron Forum topicPâte Fermentée vs Biga vs Poolish
- Type raisin yeast water ...
Portuson Forum topicRaisins yeast water - now what? - Processing and pre-ferments
mwilsonon Forum topicPâte Fermentée vs Biga vs Poolish
- You can bake it but it will
DanAyoon Forum topicover stretched in first bulk proof period?
- Processing Matterslouiscohenon Forum topicPâte Fermentée vs Biga vs Poolish
- Pre-ferments
mwilsonon Forum topicPâte Fermentée vs Biga vs Poolish
- The advantage of prefermentsuaveon Forum topicPâte Fermentée vs Biga vs Poolish
- Take a look:http://www
Edo Breadon Forum topicOpen Crumb Structure
- Hi Abe, I've got it!
CUISINEDon Forum topicSourdough population
- You are welcome. Glad that it
Edo Breadon Forum topicPâte Fermentée vs Biga vs Poolish
- Thanks for the response..I
Miobrienon Forum topicover stretched in first bulk proof period? - Both questions answered in
Edo Breadon Forum topicPâte Fermentée vs Biga vs Poolish
- Conveniencelouiscohenon Forum topicPâte Fermentée vs Biga vs Poolish
- definition: a mixture
Edo Breadon Forum topicPâte Fermentée vs Biga vs Poolish
- The advantage?old bakeron Forum topicPâte Fermentée vs Biga vs Poolish
- Pre-ferment meansDavid Ron Forum topicPâte Fermentée vs Biga vs Poolish
- Oh yes...David Ron Forum topicSprouted Buckwheat starter
- Since i've never done it beforeAnonymouson Forum topicMarble Challah
- How much cocoa would youjhstarkmanon Forum topicMarble Challah
- Pre What?old bakeron Forum topicPâte Fermentée vs Biga vs Poolish
- Ah, understood...David Ron Forum topicSprouted Buckwheat starter
- Traditional ChallahAnonymouson Forum topicMarble Challah
- I'll try food coloring (Imjhstarkmanon Forum topicMarble Challah
- challahjhstarkmanon Forum topicMarble Challah
- will try tyjhstarkmanon Forum topicMarble Challah
- Did you use dutched cocoa? Iffightyoctopuson Forum topicMarble Challah
- Look, if I want to besuaveon Forum topicPâte Fermentée vs Biga vs Poolish
- Traditionslouiscohenon Forum topicPâte Fermentée vs Biga vs Poolish
- Perhaps the...David Ron Forum topicPâte Fermentée vs Biga vs Poolish