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- I am not sure what you are aiming for
Danni3ll3on Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy - VolumeAnonymouson Forum topicDoes anyone use bakers percentages?
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- I did retardBarbara Krausson Forum topicTrevor J Wilson on youtube
- Sounds great, thanks Mini Oven^^Amy90on Forum topicwhite wine cake recipe
- Thanks^^Amy90on Forum topicwhite wine cake recipe
- That would be a 1 to 12 ratio
Mini Ovenon Forum topicUnderstanding the feeding process - If you take the amount of flour
Mini Ovenon Forum topicHelp Needed!: gummy, dense loaf
- well even the temperature isgongon Forum topicIs there a formula between % starter and fermantation times?
- There are other variables you'd have to account forrichkaimdon Forum topicIs there a formula between % starter and fermantation times?
- 30 days.... before chilling?
Mini Ovenon Forum topicSourdough starter
- Ditto
lepainSamidienon Forum topicHelp Needed!: gummy, dense loaf - Just wait...
jamesengon Forum topic70% sourdough - Thanks!
jamesengon Forum topic70% sourdough
- Preconceptions
jamesengon Forum topic70% sourdough
- Kafka novel
jamesengon Forum topic70% sourdough
- Hi Jimt I really cant see a
yozzauseon Forum topictop crust is cracking as loaves cool? - Update - Baking Steelshockingpantson Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- Well Done
yozzauseon Forum topicCottage Baker Farmers Market Questions
- Thank you, Andy,
Yippeeon Forum topicDoNots - Bread flour in Canadaapprenticeon Forum topicHamelman's "Bread" book - some questions and observations
- Cool bulk ferment
Lazy Loaferon Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy - Unfortunately there is beef fat and ham in it
Danni3ll3on Blog postBread bowls!
- Spinach dip
Lazy Loaferon Blog postBread bowls!
- Thanksshockingpantson Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- KidsBobBouleon Forum topicflour type advice
- Lots of people have issues with Forkish's times
Danni3ll3on Forum topicLoaf results using levain
- Thank you!Natalyon Forum topicflour type advice
- Oh boy, my kids are soNatalyon Forum topicflour type advice
- I think your loaf
Danni3ll3on Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- Einkorn is its own animalBobBouleon Forum topicflour type advice
- Really nice boule!
Danni3ll3on Blog postBread bowls!
- Warm warm warm
lepainSamidienon Forum topicCooler Kitchen Temp w/ Starter (Inactive Starter)
- I've used the float test withmlw03on Forum topicThe Float Test
- look to txfarmer
lepainSamidienon Forum topicflour type advice
- Hey Brian
lepainSamidienon Forum topicHello
- Gelatinized, open crumb
Lazy Loaferon Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- Know you costs, Derek
Linda1956on Forum topicCottage Baker Farmers Market Questions - Discounts
Linda1956on Forum topicCottage Baker Farmers Market Questions
- I make King Arthur's whitesemolina_manon Forum topicflour type advice
- Thanks Pal
Isand66on Blog postApple Cider Rye with Walnuts - gas station bakerypbarbosaon Forum topic70% sourdough
- More starter
Lazy Loaferon Forum topicHelp Needed!: gummy, dense loaf
- preferment
esthercon Forum topicHelp Needed!: gummy, dense loaf - Hmm
Filomaticon Forum topicHelp Needed!: gummy, dense loaf - Know your costs
yozzauseon Forum topicCottage Baker Farmers Market Questions