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- I dub thee Lucy, the Princess
Isand66on Blog postItalian Yeast Water Buns - Friends,proth5on Forum topicPercent Levain in Dough
- All-Purpose and Bread Flour protein
Antilopeon Forum topic"Better for Bread" - Looks terrific!nmygardenon Blog postTartine-ish oat porridge bread
- calibration weight
alfansoon Forum topicTest Digital Scale Calibration With Coins - Late response
MichaelLilyon Forum topichow to properly build my fire? - For the OP: masonry ovens
MichaelLilyon Forum topicWood oven survey.
- Got mine from Fantes
Our Crumbon Blog post100% WholeWheat with Branny Levain - Yes and often
Our Crumbon Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- Where do you buy a #55 sieve?clazar123on Blog post100% WholeWheat with Branny Levain
- For a kitchen scale
Antilopeon Forum topicTest Digital Scale Calibration With Coins
- When I forumlate a bread from
baybakinon Forum topicPercent Levain in Dough - Will the real Sorcerer please....
Our Crumbon Blog post100% WholeWheat with Branny Levain
- 1) HYDRATION that is based ondoughookeron Forum topicPercent Levain in Dough
- Thanks,
davidg618on Blog postVeggie-White Sauce Pizza - Their website
dabrownmanon Forum topic"Better for Bread" - Now that is a great loaf of
dabrownmanon Blog post100% WholeWheat with Branny Levain
- I find this confusing as well
biondanonimaon Forum topicPercent Levain in Dough - Survey responseBobSpongeon Forum topicWood oven survey.
- When it springs righr back
dabrownmanon Forum topicBakery Bought Sourdough
- Well, I still have a few
biondanonimaon Forum topicRehydrated starter not behaving!
- Mine tooAnonymouson Blog postTartine-ish oat porridge bread
- Thanks DavidAnonymouson Blog postFarmer's Market Week 36 (Cracked Wheat + 70% Detmolder Rye)
- Excellent review of how this is doneclazar123on Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- The mini oven is
dabrownmanon Blog postItalian Yeast Water Buns
- Sure you can!DavidEFon Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- More waterDavidEFon Forum topicBakery Bought Sourdough
- Get yourself a real set ofBob Marleyon Forum topicTest Digital Scale Calibration With Coins
- THANK YOU and that's what IBob Marleyon Forum topicPercent Levain in Dough
- You were wondering why yourdoughookeron Forum topicBakery Bought Sourdough
- Well not impressed at all
Littlebrooklynon Forum topicBakery Bought Sourdough - I am using the Sainsbury own
PetraRon Forum topicBakery Bought Sourdough - Glad to Have Helped...,
Wild-Yeaston Forum topicKneading question - The way I interpret thatdoughookeron Forum topicPercent Levain in Dough
- Renumbering the Build Sequence
Wild-Yeaston Forum topicBakery Bought Sourdough
- Overproofed dough tends to bedoughookeron Forum topicBakery Bought Sourdough
- Sounds a good idea
Littlebrooklynon Forum topicBakery Bought Sourdough
- I'm totally guessing but onlytchismon Forum topicWood oven survey.
- Those buns are going to be
emkayon Blog postItalian Yeast Water Buns - Pompeii oven design
MichaelLilyon Forum topicWood oven survey.
- Really classy oven. I've
MichaelLilyon Forum topic42" Pompeii Oven - Temecula
- In T3 and in some magazine
MichaelLilyon Forum topicTartine's real Hydration
- EinkornBobBouleon Forum topicNeed Input---Tartine 3 Einkorn Bread
- if wood and dough go in itAnonymouson Forum topicWood oven survey.
- The basket on the link
Mini Ovenon Forum topicA few questions about brotforms. - I have a cob oven. I don'ttchismon Forum topicWood oven survey.
- BeautifulBobBouleon Forum topicA good baking wknd finally...
- Percent starter/sponge = 20Bob Marleyon Forum topicPercent Levain in Dough
- Thanks for the reply. Makes
Janetcookon Blog postThe New Bread and Roses Bakery - I just got my copy of Tartine
emkayon Blog postTartine-ish oat porridge bread