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- Thank you Cathy for your
Isand66on Blog postPorridge Bread Part III - ThanksJane Doughon Forum topicA good baking wknd finally...
- Thank you for your kind wordsJane Doughon Forum topicA good baking wknd finally...
- Thank you Khalid.I know you
Isand66on Blog postPorridge Bread Part III
- Thank you Leah.I have changed
Isand66on Blog postPorridge Bread Part III
- Thanks DA. That's a good
Isand66on Blog postPorridge Bread Part III
- PSAnonymouson Forum topicBaking Temperatures
- I bake hotterAnonymouson Forum topicBaking Temperatures
- Yes,I did look at that linkflynnboyon Forum topicbaking stones
- It's all in portion control.
dabrownmanon Blog postSpelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain - Hi there AndyWe have missed
yozzauseon Blog postThe New Bread and Roses Bakery - Shaping
ElPanaderoon Forum topicWorlds Ugliest baguettes - Fantastic!
Juergen Krausson Blog postThe New Bread and Roses Bakery - Plenty to considersandydogon Forum topicbaking stones
- Proceduresandydogon Forum topicKitchenAid steam assist oven - bread baking
- Those look great, Jane. Well
Floydmon Forum topicA good baking wknd finally... - Well, since my inquiry I haveflynnboyon Forum topicbaking stones
- you might want to try
mcson Forum topicbaking stones - Thanks for the replies
Littlebrooklynon Forum topicBakery Bought Sourdough - You coud try
PetraRon Forum topicBakery Bought Sourdough - Too Strong
anandaon Forum topicBakery Bought Sourdough - I so hear you!When I came to
PetraRon Forum topicBakery Bought Sourdough
- Congratulations and best wishes, Andy!
dmsnyderon Blog postThe New Bread and Roses Bakery - Hi Andy,So good to get caught
Janetcookon Blog postThe New Bread and Roses Bakery - Thanks adri for the tip about
mightypizzaovenon Forum topicClassic Margherita Pizza - Every Week
Littlebrooklynon Forum topicBakery Bought Sourdough
- Wonderful
PetraRon Forum topicA good baking wknd finally...
- Nice!nmygardenon Blog postPorridge Bread Part III
- Hard Red winter wheatJane Doughon Forum topicDifferences in flour in Canada and the US
- video clipgmabakingon Blog postWEIZENBRÖTCHEN Sourdough Version with Caramelized Onions
- A pizza stone will do thetchismon Forum topicbaking stones
- Cloche is part of the 'team'nmygardenon Forum topicCloche results
- A dutch oven will do the sametchismon Forum topicCloche results
- How often do you feed yourtchismon Forum topicBakery Bought Sourdough
- Super interesting, Andy, and
Floydmon Blog postThe New Bread and Roses Bakery
- Great news, Andy. You are
Mebakeon Blog postThe New Bread and Roses Bakery - More sour @ Alan
dmsnyderon Blog postSourdough baguettes: My version of Gosselin's "baguettes tradition"
- What a great story.
dabrownmanon Blog postThe New Bread and Roses Bakery
- Wonderful bread! What an open
Mebakeon Blog postPorridge Bread Part III
- Congratulations
Ruralidleon Blog postThe New Bread and Roses Bakery - ...sounds to me that theBob Marleyon Forum topicTalk about THE EAR
- fantastic!
vardaon Blog postThe New Bread and Roses Bakery - Best Wishesproth5on Blog postThe New Bread and Roses Bakery
- porridge king!
v's sison Blog postPorridge Bread Part III - An update and "problem" resolution request
alfansoon Blog postSourdough baguettes: My version of Gosselin's "baguettes tradition" - Oven Bagging It...,
Wild-Yeaston Forum topicTalk about THE EAR - There you go Ian!
dabrownmanon Blog postPorridge Bread Part III
- the ovenbikeprofon Forum topicMy Rofco experience
- Interesting idea. It would
yyon Forum topicTalk about THE EAR - A baker's Math question on this recipeclazar123on Blog postAlmost Purely Rye Sourdough