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- Thank you so much for theredswanon Forum topicAttachments for my K5-A vintage Hobart
- pasta pain de mie
cgmeyer2on Forum topicPasta Pain De Mie - Thank you so much for theredswanon Forum topicAttachments for my K5-A vintage Hobart
- Dough hook for old KA mixer
Bob S.on Forum topicAttachments for my K5-A vintage Hobart - Some strains of LAB found in sourdough starters
dabrownmanon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked - Ingredienceamateur4sureon Forum topicDry bread
- Toasting the bread adds moregerhardon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
- Grain MillDaughteron Forum topicgrain mill
- In that case, you might want to add moreArjonon Forum topicDiscussion On Low Hydration & Learning To Shape
- Pastrybikeprofon Forum topicHow Good is Suas' book "Advanced Bread and Pastry"?
- I thought it had been fed and was just sitting there
dabrownmanon Forum topicHave my yeast gone to sleep?
- Would be more helpfulsourdoughJayon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
- Dabrownman, if you can get NMNF and Lucyhreikon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
- Maverick, thank you a million timeshreikon Forum topicHow Good is Suas' book "Advanced Bread and Pastry"?
- Interesting resultsyodafanon Blog postThe Pineapple Juice Solution, Part 2
- Are you in the US? The AmazonMaverickon Forum topicHow Good is Suas' book "Advanced Bread and Pastry"?
- IIRC toasting/reheating
MichaelLilyon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked - Results but no conclusionsyodafanon Forum topicHave my yeast gone to sleep?
- Thanks so much everyone. All thehreikon Forum topicHow Good is Suas' book "Advanced Bread and Pastry"?
- Welcome to Australia!wheatstreeton Forum topicOn my way to Brisbane & Sydney
- How much and why?Maverickon Forum topicgluten chunks in sponge cold hold tank.
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- 好神奇WangDahuion Blog postStraight Method Baguette - a good starter baguette to practice on
- There should be a rest
Mini Ovenon Forum topicNorwegian flour vs Canadian flour - Conclusive evidence salt stimulating
Mini Ovenon Forum topicgluten chunks in sponge cold hold tank.
- I have a large collection of
storandellion Forum topicHow Good is Suas' book "Advanced Bread and Pastry"? - It's a sad day for KA when....Rshwinon Forum topicKitchenaid mixers. Hobart Vs. "The current ones".
- Check your local library
OldWoodenSpoonon Forum topicHow Good is Suas' book "Advanced Bread and Pastry"? - Once you get much higher thanMaverickon Forum topicDiscussion On Low Hydration & Learning To Shape
- A lot of infoMaverickon Forum topicHow Good is Suas' book "Advanced Bread and Pastry"?
- Alright
lepainSamidienon Forum topicNorwegian flour vs Canadian flour - Yes there are courses and seminars availablesemolina_manon Forum topicBread baking workshop/course in Germany
- There is a reason why most people like the current
dabrownmanon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
- A tasty, if not fattening, avocation.
alfansoon Blog postHamelman Olive Levain (as baguettes, of course) - Thanks Mini
alfansoon Blog postHamelman Olive Levain (as baguettes, of course)
- Things get better with agesourdoughJayon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
- the rye starter being outpaced
Mini Ovenon Blog postHamelman Olive Levain (as baguettes, of course)
- Almost all of my bread posts for the past 2
dabrownmanon Forum topicWhat recipe do you recommend for Sprouted grains
- The 2 rules of SD is that it tastes better toasted
dabrownmanon Forum topicWhy is it that few days after I bake, my SD loaf tastes more sour than when it was first baked
- The European flour that Gordon uses is way
dabrownmanon Forum topicDiscussion On Low Hydration & Learning To Shape
- Beautiful!
JamieOFon Forum topicDiscussion On Low Hydration & Learning To Shape - Fantastic Discussion
JamieOFon Forum topicDiscussion On Low Hydration & Learning To Shape
- Check all the ingredients
Mini Ovenon Forum topicDry bread
- Hydration.....
JamieOFon Forum topicDiscussion On Low Hydration & Learning To Shape
- Beautiful loaves, just gorgeous.hreikon Forum topicDiscussion On Low Hydration & Learning To Shape
- Hydration drydration ...
drogonon Forum topicDiscussion On Low Hydration & Learning To Shape - Nice!
Danni3ll3on Blog postSuccessful No Knead Sourdough Bread - Super nice!
Danni3ll3on Blog postHamelman Olive Levain (as baguettes, of course)
- lolhreikon Forum topicDiscussion On Low Hydration & Learning To Shape