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- 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
- Gorgeous! I'm sure you will
emkayon Forum topic42" Pompeii Oven - Temecula
- I was saying if it came out
cerevisiaeon Forum topicRecipe question - Comparing the chart founddoughookeron Forum topicPercent Levain in Dough
- Nice breads, Josh!
dmsnyderon Blog postFarmer's Market Week 36 (Cracked Wheat + 70% Detmolder Rye) - Frisbee prevention
hanseataon Forum topicRecipe question - Hi Karin, I definitely didn'tFlatBreadon Forum topicRecipe question
- I guess I didn't write thatFlatBreadon Forum topicRecipe question
- Method
hanseataon Forum topicRecipe question
- Most Use Baker's Percentage
Wild-Yeaston Forum topicPercent Levain in Dough
- I would say 40% of the total
PetraRon Forum topicPercent Levain in Dough - Just the first day
hanseataon Blog postTartine-ish oat porridge bread
- I did it to send it to my
PetraRon Forum topicHave you Ever Dried Your Starter and Rehydrated it Later?
- Comes Lately with Two Bits
Wild-Yeaston Forum topicBakery Bought Sourdough
- If the dough came out of the
cerevisiaeon Forum topicRecipe question
- Hi cerevisae, thanks for theFlatBreadon Forum topicRecipe question
- I was thinking, I can of
PetraRon Forum topicDough sticking to floured brotform
- Appreciated
anandaon Blog postThe New Bread and Roses Bakery - Thank you
anandaon Blog postThe New Bread and Roses Bakery
- Prover
anandaon Blog postThe New Bread and Roses Bakery
- Hydration
amberartisanon Blog postTodays vintage ... - Sounds like developmental issues
cerevisiaeon Forum topicRecipe question
- Thank you
anandaon Blog postThe New Bread and Roses Bakery
- Keeping in touch
anandaon Blog postThe New Bread and Roses Bakery
- The wife and kids really
MANNAon Forum topic75% Whole Wheat Bread - Caught up
anandaon Blog postThe New Bread and Roses Bakery
- I don't know what achievingFlatBreadon Forum topicRecipe question
- Much appreciated
anandaon Blog postThe New Bread and Roses Bakery
- Slowly but surely
anandaon Blog postThe New Bread and Roses Bakery
- Thrifty
anandaon Blog postThe New Bread and Roses Bakery
- My bread knife is ALWAYS out
emkayon Blog postTartine-ish oat porridge bread
- If I had more brotforms (or
emkayon Blog postTartine-ish oat porridge bread
- Catch up
anandaon Blog postThe New Bread and Roses Bakery