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- Thank you!
Isand66on Blog postDurum Whole Wheat Ricotta Bread - EitherAnonymouson Forum topicHow can I increase the time between feeding starter
- Did you want the best food or
Mini Ovenon Forum topicHow can I increase the time between feeding starter - Challah bread with sesame seeds.
alfansoon Blog postSprouted Wheat Challah with Vegetable Oil - Great suggestionElsasquerinoon Forum topicConsider contributing to thefreshloaf
- Abe, Whole grain wheat or whole grain rye?
DanAyoon Forum topicHow can I increase the time between feeding starter - You had better reign that assistant in.
alfansoon Blog post20% Whole 8 Grain Sourdough with 13% Bran Levain
- 50% rye won't rise muchAnonymouson Forum topicHow can I increase the time between feeding starter
- That was not easyAnonymouson Forum topic90% biga loaf (Italian method)
- Can I borrow it?
DanAyoon Forum topicNew Oven
- That may be in the works...
DanAyoon Forum topicHow can I increase the time between feeding starter
- A new starter test tonight
DanAyoon Forum topicHow can I increase the time between feeding starter
- Baguette Improvements
jimbtvon Forum topicFrench Baguette - French Baguettes
Bakery Billon Forum topicFrench Baguette - French Baguettes
Bakery Billon Forum topicFrench Baguette
- Ahh, these look great
alfansoon Blog postDurum Whole Wheat Ricotta Bread
- It is wonderful!clazar123on Forum topicThanks Floyd, where would we be without this forum!
- French Baguettes
Bakery Billon Forum topicFrench Baguette
- Agreed. Thanks. Consider contributing.
alfansoon Forum topicThanks Floyd, where would we be without this forum!
- Love the storygeorgiabeglinon Forum topicWood-Fired Bagels
- Well said, DanAyo...
Weizenbroton Forum topicThanks Floyd, where would we be without this forum! - And as jimbtv and others say...
alfansoon Forum topicFrench Baguette
- Cold pot or parchment paper
DanAyoon Forum topicCold dutch oven baking?
- Baguette Stories
jimbtvon Forum topicFrench Baguette
- Jim is right. A good while
DanAyoon Forum topic14" x 5-1/2" covered bakers - max capacity?
- Weather is perfect for biga
mutantspaceon Forum topic90% biga loaf (Italian method) - A solution to converting ...
Portuson Forum topicbakers percentage - I once did something similarAnonymouson Forum topic90% biga loaf (Italian method)
- yep really hard to not over
mutantspaceon Forum topic90% biga loaf (Italian method)
- Limit to Size of Container
jimbtvon Forum topic14" x 5-1/2" covered bakers - max capacity?
- I can't wait till its doneAnonymouson Forum topic90% biga loaf (Italian method)
- sounds great - I must say I
mutantspaceon Forum topic90% biga loaf (Italian method)
- Made the biga over 2 nights -
mutantspaceon Forum topic90% biga loaf (Italian method)
- I'm in the middle of a sourdough versionAnonymouson Forum topic90% biga loaf (Italian method)
- I wished Hamelman would have
DanAyoon Forum topicbakers percentage
- Fantastic thanks I’ll be
mutantspaceon Forum topic90% biga loaf (Italian method)
- It's a white flour from athe_partisanon Forum topicHelp with diagnosis..
- Personally, I would say that ...aromaon Forum topicHelp with diagnosis..
- It was 78% hydration, forgotthe_partisanon Forum topicHelp with diagnosis..
- What about getting a preowned
albacoreon Forum topicSurely this proofer/retarder idea isn't unique? - I vote to start again.
Mini Ovenon Forum topicReverse Tutorial - Lesson 2
- You don't mention hydration....aromaon Forum topicHelp with diagnosis..
- perhaps it would be prudent
BreadBabieson Forum topicReverse Tutorial - Lesson 2 - yes, you're right
BreadBabieson Forum topicReverse Tutorial - Lesson 2
- what an amazing thread!
leslierufon Forum topicReverse Tutorial - Lesson 2 - Sounds delicious!
mendypanon Forum topicHow I built a semi-professional retarder for under $600 - Thanks!
mendypanon Forum topicHow I built a semi-professional retarder for under $600
- Here's a picture of the crumb.Bread rat.on Forum topicDough never reaching window pain.
- great
pulon Forum topicHow I built a semi-professional retarder for under $600 - Thanks Dan that’s really coolHK_Bakeron Forum topicWhen to refrigerate starter?