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RoundhayBakeron Forum topicThe 3-Kilo Boule - thanks
victoriamcon Blog postMarbled rye bread - And don't forget you can freeze the surplus...
RoundhayBakeron Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- The original source of a recipe often gets lost..
RoundhayBakeron Blog postMarbled rye bread
- Of course! I never thought of
Anne-Marie Bon Blog postOrange Infused Wholewheat Sourdough - When first starting outAnonymouson Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- FillingThanshinon Forum topicCommercial Bakery to Provide Dough
- Good jobThanshinon Forum topicMy first sourdough - Tartine Country Loaf!
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- another take on a few terms
alfansoon Forum topicLevain Build Questions - Feeding a SD culture bran
Mini Ovenon Forum topicLevain Build Questions - re: languagesdobieon Forum topicLevain Build Questions
- languages
Mini Ovenon Forum topicLevain Build Questions
- Of Coursebandit1973on Blog postChallah with my levain based preferment with no commecial yeast
- Thanks David,
alfansoon Blog postKen's country blonde as baguettes
- All the loaves look great, Alan.
dmsnyderon Blog postKen's country blonde as baguettes - re: a tiny favordobieon Forum topicI need a tiny favor from a Wonder Junior owner. I'll pay you!
- re: hungrydobieon Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- perfect for autumn
victoriamcon Blog postStrongbow honey apple cider and apple bread
- misreading might have
Mini Ovenon Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- re: Why do we triple the weightdobieon Forum topicWhy do we triple the weight of sourdough starters when we feed them?
- re: the language isdobieon Forum topicLevain Build Questions
- Really nice boules
alfansoon Blog postStrongbow honey apple cider and apple bread
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