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- I'm not quite sure what that
rthryhorysakon Forum topicDough Constantly Overproofing - Ok, I started with the
rthryhorysakon Forum topicDough Constantly Overproofing
- How much volume had the
Mini Ovenon Forum topicDough Constantly Overproofing - Well that's not hot at allAnonymouson Forum topicDough Constantly Overproofing
- I get to window pane and the
rthryhorysakon Forum topicDough Constantly Overproofing
- I see something else
Mini Ovenon Forum topicDough Constantly Overproofing
- With the electric mixer I
rthryhorysakon Forum topicDough Constantly Overproofing
- It's been around 40-55 F
rthryhorysakon Forum topicDough Constantly Overproofing
- 40F is about 4.5℃. It really should not be a problem
RoundhayBakeron Forum topicDough Constantly Overproofing - Electric mixer
_vkon Forum topicDough Constantly Overproofing - How warm is it where you live?Anonymouson Forum topicDough Constantly Overproofing
- Starter
rthryhorysakon Forum topicDough Constantly Overproofing
- Tell us more aboutAnonymouson Forum topicDough Constantly Overproofing
- Recent Morning Bake
rthryhorysakon Forum topicDough Constantly Overproofing
- Large grain / coarse salt / salt flakePatMaxon Forum topicWhat would salt in the starter do?
- A few questions
Danni3ll3on Forum topicDough Constantly Overproofing - At just 5% leavenAnonymouson Forum topicDough Constantly Overproofing
- Saxa salt..
drogonon Forum topicWhat would salt in the starter do? - Thanks for that explanation GordonAnonymouson Forum topicWhat would salt in the starter do?
- Iodised, kosher - salt...
drogonon Forum topicWhat would salt in the starter do?
- This is sure going to be interestingAnonymouson Forum topicWhat would salt in the starter do?
- Thin it outPatMaxon Forum topicWhat would salt in the starter do?
- You've hit upon a question i've had in the pastAnonymouson Forum topicWhat would salt in the starter do?
- Give it a shot
lepainSamidienon Forum topicWhat would salt in the starter do? - It's all up to me thenAnonymouson Forum topicWhat would salt in the starter do?
- Only one way to find out , lolPatMaxon Forum topicWhat would salt in the starter do?
- You have answered your own questionAnonymouson Forum topicCombining bread and work
- How long?
Yippeeon Blog postIn-oven slash dynamics video - HallelujahAnonymouson Forum topicSpelt Starter question
- "matter" is a good one!
Mini Ovenon Forum topicSpelt Starter question
- Looking good!
Danni3ll3on Forum topicSpelt Starter question
- Took out about 100g of
Dixongexpaton Forum topicSpelt Starter question - Thanks Joze
ifaeyon Forum topicExtremely sticky rye/polenta/pepita dough - Niw we know where the saying together through thick
dabrownmanon Forum topicSpelt Starter question - I feed mine once a day.
Danni3ll3on Forum topicSpelt Starter question
- yeah, yeah :)
Dixongexpaton Forum topicSpelt Starter question
- I have seen the same phenomena
joc1954on Forum topicExtremely sticky rye/polenta/pepita dough - Tough and ChewyBGMon Forum topicPoolish and its effects
- Gorgeous bread!
pmitc34947on Blog post[2017-06] Standard Sesame Loaf - Welcome!
pmitc34947on Forum topicHi everyone
- try not to soak
pulon Forum topicCloche Vs. Lodge Cast Iron - both beautifulbreadboy025on Forum topicCloche Vs. Lodge Cast Iron
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- You realize that a crisptgraysonon Forum topicPoolish and its effects
- Well done!
Mini Ovenon Blog postSome early success, and huge thanks to...
- See!!!
Danni3ll3on Forum topicSpelt Starter question
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- well well...
Dixongexpaton Forum topicSpelt Starter question
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