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- Thank you, Carole!
SylviaHon Blog post100% Sprouted Wheat Flour - Bread - Pizza - Hey Ian. Unfortunately,
Song Of The Bakeron Blog postSong Of A Baker - Why I Am Who I Am - Hey Josh. Thanks for your
Song Of The Bakeron Blog postSong Of A Baker - Why I Am Who I Am
- Floyd. Thanks for those
Song Of The Bakeron Blog postSong Of A Baker - Why I Am Who I Am
- You probably need a bit moretgraysonon Forum topicAdvice for 3rd loaf
- Yes deffinately countertop.Anonymouson Forum topic1 1/4" soapstone slabs heating
- Yes, a storm
vardaon Blog postDurum Levain and Mystery Boule - A long, long time
Elaginson Forum topic1 1/4" soapstone slabs heating - Let's problem-solve @ Rupert
dmsnyderon Forum topicPlay it by ear - Very interesting post, John.
Floydmon Blog postSong Of A Baker - Why I Am Who I Am - Great story John
davidg618on Blog postSong Of A Baker - Why I Am Who I Am - Sure...blame poor Lucy again!
Isand66on Blog postMultigrain Combo Levain with Seeds & Sprouts - What a great crumb!
Isand66on Blog postDurum Levain and Mystery Boule
- Seed Starter TLC
davidg618on Forum topicLeaven, Levain question
- Once
anandaon Forum topicLeaven, Levain question - Thanks Jhon for sharing your
Isand66on Blog postSong Of A Baker - Why I Am Who I Am
- Great Staff
davidg618on Forum topicKing Arthur Whole Grains Baking Class and Montreal bakeries
- Starters, like anything
dabrownmanon Forum topicLowering Starter Acidity - Judy, Now let's go the other way
dabrownmanon Forum topicLeaven, Levain question
- Resist the temptation!clazar123on Blog postdense bread
- Algebra was never my forte
jysloueyon Forum topicLeaven, Levain question - Judy
dabrownmanon Forum topicLeaven, Levain question
- Beautiful !
trailrunneron Blog post100% Sprouted Wheat Flour - Bread - Pizza - Hey John, Nice write up onAnonymouson Blog postSong Of A Baker - Why I Am Who I Am
- I also keep a 100% starter intgraysonon Forum topicLowering Starter Acidity
- Refreshing @ 60%
jysloueyon Forum topicLeaven, Levain question
- Almost five years later...
SCruzon Forum topicFinnish Rye - Hi Janet. I wish I could say
Song Of The Bakeron Blog postSong Of A Baker - Why I Am Who I Am
- I'd have to say things may
phazon Forum topicAdvice for 3rd loaf - Sadly, your right
davidg618on Forum topicToo stale, too quickly. What do I do with a recipe that is predominantly cornstarch?
- the alcohol is usually a
phazon Forum topicLowering Starter Acidity
- Flour is the key
anandaon Forum topicLeaven, Levain question
- 1:1:.6 ? @ ananda
jysloueyon Forum topicLeaven, Levain question
- It sounds like the motorbob13on Forum topicKitchenaid K5-a smell and white smoke
- 60% hydration
anandaon Forum topicLeaven, Levain question
- HiI would have to say that IRuperton Forum topicPlay it by ear
- How to calculate @dabrownman
jysloueyon Forum topicLeaven, Levain question
- Leaven
anandaon Forum topicLeaven, Levain question
- Thanks for sharing the high
Janetcookon Blog postSong Of A Baker - Why I Am Who I Am - My pleasure Varda. Thought
Song Of The Bakeron Blog postSong Of A Baker - Why I Am Who I Am
- Thanks Phil. Yes, Plan B, C,
Song Of The Bakeron Blog postSong Of A Baker - Why I Am Who I Am
- Great story ... Reminds me of
PiPson Blog postSong Of A Baker - Why I Am Who I Am - Levain is French.PaddyLon Forum topicLeaven, Levain question
- The photos only three years late! Lol! Thanks Vincent!
Elion Blog postCroissants - Taste rules, but...
hanseataon Forum topicSchwarzbrot - Mysterious
vardaon Blog postSong Of A Baker - Why I Am Who I Am
- Very nice baking.
dabrownmanon Forum topicRye Starter in a Regular Sourdough Recipe?
- It's work
vardaon Blog postDurum Levain and Mystery Boule
- My only question
dabrownmanon Blog postS'mores
- Another approach @ Rupert
dmsnyderon Forum topicPlay it by ear