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- Thank you, I am glad I could
PetraRon Forum topicOnce upon a time... - That's hilarious!!! Great
JulieJuliaon Forum topicOnce upon a time... - Very nice. I just used mine
Floydmon Forum topicExcited new Ankarsrum owner - congrats!bread loveron Forum topicExcited new Ankarsrum owner
- thanks for the encouragement!
v's sison Blog postgetting one's mojo back - Thank you
v's sison Forum topicOnce upon a time...
- No difference between mixersjoecox2on Forum topicNo Love for Kitchenaid mixers?
- Welcome from Huron Countygerhardon Forum topicHello From Bruce County in Ontario
- Just wondering.Robaronion Forum topicNo Love for Kitchenaid mixers?
- I found this:"The KitchenAidRobaronion Forum topicNo Love for Kitchenaid mixers?
- I think a liquid starterAnonymouson Forum topic125% Levain
- Hmmm
PetraRon Forum topic125% Levain
- Yes, it is reallyhreikon Forum topicHello from South Carolina
- Still no response from KAdoughookeron Forum topicNo Love for Kitchenaid mixers?
- I am glad I could be of help
PetraRon Forum topicThe newest of newbies and his rye bread experience
- +1 for baking as therapy
pmccoolon Forum topicHello from the DC area! - Isn't TFL grand?
pmccoolon Forum topicHello from South Carolina
- Even bad bakes are rewarding
pmccoolon Forum topicHello From Bruce County in Ontario
- I put my biases aside, read the reviews and looked at the tRobaronion Forum topicNo Love for Kitchenaid mixers?
- ThanksSTUinlouisaon Forum topicFresh milled einkorn
- ...you really think a massageYerffejon Forum topiccommon injuries for bakers
- Beautiful crust and crumb!
dmsnyderon Blog postRye Levain - So intriguing108 breadson Forum topicEinkorn
- Thanks Emma
WoodenSpoonon Blog postRye Levain - Hey thanks.
WoodenSpoonon Blog postRye Levain
- Thanks Floyd
WoodenSpoonon Blog postRye Levain
- Thanks man,
WoodenSpoonon Blog postRye Levain
- A lot of the terms are often used interchangeably
WoodenSpoonon Blog postRye Levain
- Very coolBobBouleon Forum topicEinkorn
- term chefknowbakeon Basic pageBaking Glossary
- your recipe ???knowbakeon Blog postRye Levain
- Perfect! Thank you. LooksHanzosbmon Forum topicThe newest of newbies and his rye bread experience
- Hi there Stubbs,welcome to
PetraRon Forum topicHello from South Carolina
- Your translation
PetraRon Forum topicThe newest of newbies and his rye bread experience
- Oh yes I do...
alfansoon Blog postBaguette proofing with a chilly twist – take 2 - No matter how much your apprentice
alfansoon Blog postBaguette proofing with a chilly twist – take 2
- lovely!
v's sison Blog postBaguette proofing with a chilly twist – take 2
- Original RezeptHanzosbmon Forum topicThe newest of newbies and his rye bread experience
- Hi there Pericles,you will
PetraRon Forum topicHello from the DC area!
- ohhh, there is a BIG
PetraRon Forum topicThe newest of newbies and his rye bread experience
- Lovely bread
PetraRon Forum topicThe newest of newbies and his rye bread experience
- If you need help with translation
PetraRon Forum topicThe newest of newbies and his rye bread experience
- As all brewers know
dabrownmanon Forum topicHeat and milling - Baurenbrot recipeHanzosbmon Forum topicIs there really a benefit in building this levain?
- Yes, I think it is like
PetraRon Forum topicIs there really a benefit in building this levain?
- and it is a lot of dough for
dohoon Forum topiccommon injuries for bakers - Hope you like it as
dabrownmanon Blog post100% Sourdough German-Style Many Grain Bread
- I like to use to use einkorn in all kinds of
dabrownmanon Forum topicFresh milled einkorn
- We see all this exterior eye candy and none
dabrownmanon Blog postBaguette proofing with a chilly twist – take 2
- I suppose there are 2 things going on.
dabrownmanon Forum topicIs there really a benefit in building this levain?