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- I with they had a US outlet
alcophileon Forum topicbritish products - Thanks for the link. You've
alcophileon Forum topicComic relief
- Options for compostable netting
alcophileon Forum topicbritish products
- I did try splitting it into a
pain_de_remesyon Blog postPain de Rémésy - Beautiful!
Econprofon Blog postChar Siu Baozi (BBQ Pork Purple Sweet Potato Sourdough Baozi) - Proof is very long
kendalmon Forum topicStruggling with croissants - Close to the mark!
Rafeon Forum topicpercentages - Have you tried baking it in a
GaryBishopon Blog postPain de Rémésy - Slightly over?DiDiBoCoon Forum topicIs this underproofed?
- netherton spun iron
jo_enon Forum topicbritish products - Temu Temptress!
albacoreon Forum topicbritish products - Co-op
Abeon Forum topicbritish products - They look good
MTloafon Forum topicSourdough baguettes (feedback & improvements welcome) - Another theory perhaps
MTloafon Blog postYorkville Sourdough Baguettes 76% hydration
- Dreamy
CrustyJohnon Blog postYorkville Sourdough Baguettes 76% hydration - Long fermentation
CrustyJohnon Forum topicIs this underproofed?
- UK
Yippeeon Forum topicbritish products - use zojirushi
jo_enon Forum topicDifference Between Adding Softened Butter And Melted Butter
- There might be different ones
Ilya Flyameron Forum topicbritish products - Wonderful, I hope all goes
pain_de_remesyon Blog postPain de Rémésy
- Nothing is necessary - you'll
phazon Forum topicBread flour in sourdough - Basements are rare here in
GaryBishopon Blog postPain de Rémésy
- bread flourCwilkeon Forum topicBread flour in sourdough
- I think it tastes great and
pain_de_remesyon Blog postPain de Rémésy
- Ohh that's interesting! I'mMirrybakes123on Forum topicGummy/unbaked line in my dough - please help!?!
- Butter In DoughGothametteon Forum topicDifference Between Adding Softened Butter And Melted Butter
- Nets!
Our Crumbon Forum topicbritish products - How does it taste?
GaryBishopon Blog postPain de Rémésy
- Co-op = C.I. only?
Our Crumbon Forum topicbritish products
- Sorry to hear that the mochi
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - Nettings
Yippeeon Forum topicbritish products
- it didn't work
jo_enon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- fun site
jo_enon Forum topicbritish products
- bean nets
jo_enon Forum topicbritish products
- thanks-so many ideas!
jo_enon Forum topicbritish products
- cold butter?
jo_enon Forum topicDifference Between Adding Softened Butter And Melted Butter
- Disappointing outcome
Precaudon Forum topicExperiments to raise bread machine baking temperatures - Of course not
Abeon Forum topicBread flour in sourdough
- too much fermentation?
UVCaton Forum topicWhy do my bagels have big holes (in the crumb)? - Butter In DoughGothametteon Forum topicDifference Between Adding Softened Butter And Melted Butter
- Here is the comparison
bottlenyon Forum topicDifference Between Adding Softened Butter And Melted Butter - Granary Bread
Abeon Forum topicbritish products
- Once came across a nice site
Abeon Forum topicbritish products
- Delicious!
cfraenkelon Blog postFreezer Batch N.Y.C. style Pizza Dough (AKA- Kitchen aid Killer) - panettone flourSueVTon Forum topicPanettone made with regular sourdough starter???
- Mixed peel & spices (+ legume trellises!)
Our Crumbon Forum topicbritish products
- Thank you Glenn, no that
Benitoon Blog postYorkville Sourdough Baguettes 76% hydration
- Sorry if I’ve missed some of
Benitoon Blog postSourdough with 10% Lupin Flour – test bake 1.
- I do know that it is verydeedstokeon Forum topicPanettone made with regular sourdough starter???
- These look great!
GlennMon Blog postYorkville Sourdough Baguettes 76% hydration