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jimbtvon Forum topicBulk Ferment Retarding - Something New for Me to Try
AlanGon Blog postSan Joaquin sourdough two ways - Well, the idea behind
phazon Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish? - Straight from the fridgephilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- So with the slap & foldSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
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AlanGon Forum topicNew (Expensive) Book on Bread Baking
- Thanks so much philrusell95itSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- To fold or notphilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- It dependsphilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Hi ! When you say that youSondelyson Forum topicBulk Ferment Retarding
- Thanks Phaz! So you meanSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
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- Nice experiment with
arloon Blog postSan Joaquin sourdough two ways - Question?Rube Goldbergon Blog postBanana Bread – A Recipe for Your Holidays
- I am no expert eitherAnonymouson Forum topicJewish Corn Rye Bread Recipe - A request for help
- Thank you, Leslie!
Yippeeon Blog postSweet Potato Buns / Rolls - Ta-da!
Yippeeon Blog postSweet Potato Buns / Rolls
- love the spices, they look wonderfully light
leslierufon Blog postSweet Potato Buns / Rolls - just beautiful!
leslierufon Blog postSweet Potato Buns / Rolls
- FWSY doughs are not easy!
leslierufon Forum topicFWSY help needed - Pain de Campagne
- That "some time" is "now"!
Yippeeon Blog postSweet Potato Buns / Rolls
- Tnks
Filgueirason Forum topicSmooth and soft - The one above does not haveSergeyAUon Forum topicCloche baking with cold dough
- How to get...
Mini Ovenon Forum topicCloche baking with cold dough - Thanks, Yippee!
IceDemeteron Blog postSept 26-28: A mix of inspirations - Welcome!
IceDemeteron Forum topicJewish Corn Rye Bread Recipe - A request for help
- While I know absolutely nothing
IceDemeteron Forum topicFWSY help needed - Pain de Campagne
- When looking at the sort of
IceDemeteron Forum topicSmooth and soft
- Stunning as ever, and I'm sure the flavour
IceDemeteron Blog postSan Joaquin sourdough two ways
- Impressive!
Yippeeon Blog postSept 26-28: A mix of inspirations
- Gorgeous, as always!
IceDemeteron Blog postCranberry Walnut Sourdough! 87% Hydration
- You brought a tear to my eye
IceDemeteron Blog post20170924 The Taste of Home
- Thanks, Danni3ll3!
IceDemeteron Blog postSept 26-28: A mix of inspirations
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IceDemeteron Blog postSept 26-28: A mix of inspirations
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IceDemeteron Blog postSept 26-28: A mix of inspirations
- Try this
dmsnyderon Forum topicJewish Corn Rye Bread Recipe - A request for help - Thank you, Danni and Ian!
Yippeeon Blog post20170924 The Taste of Home
- You are not an idiot!
dmsnyderon Forum topicFWSY help needed - Pain de Campagne
- I keep a jar of 50/50 brown
MontBaybakeron Forum topicrice flour and/or plain flour - Thanks, Leslie!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- Thank you!
Danni3ll3on Blog postCranberry Walnut Sourdough! 87% Hydration - Thanks, suminandi!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- aaah thank you!!
sadkitchenkidon Blog postCranberry Walnut Sourdough! 87% Hydration - Yes, longer fermentation =
phazon Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- That sounds good!
HansBon Forum topicFresh milled spelt - Beautiful!
Danni3ll3on Forum topicFresh milled spelt
- Nasty best describes it.
phazon Forum topicWhat does leuconostoc bacteria smell like?
- Yeah, I am trying to fit atSergeyAUon Forum topicCloche baking with cold dough
- I use roughly 50/50.
Danni3ll3on Forum topicrice flour and/or plain flour