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- You convinced me, DonAnother Girlon Blog postFree the Hostages
- Not really fair
rondayvouson Forum topicWhat makes a rye sour function? - pH in Rye Bakinglouiscohenon Forum topicWhat makes a rye sour function?
- Double trouble
MTloafon Blog postFree the Hostages - I'm a repeat offender of a Cruelty to Sourdough charge
alcophileon Forum topicWhat makes a rye sour function? - Rats, foiled again!
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One... - The second time around. Much better than the first time.
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One...
- So glad you enjoyed the presentation!
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One...
- Great write-upclazar123on Forum topicInside the Jewish bakery - Bagels, Day One...
- Chemical Stability of AAcidJu-Ju-Beadson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Thanks! This sounds like it
HeiHei29eron Forum topicWhat makes a rye sour function? - Thanks You
Sourdough_Hobbyon Blog postCiabatta - Reviving a starter for a week
Abeon Forum topicWait to Feed a New Starter? - Free the Hostage bread is a
Benitoon Blog postFree the Hostages - What does that pizza tell me?.therearenotenoughnoodlesintheworldon Forum topicPizza Oven Recommendations?
- Good question!marianaon Forum topicWhat makes a rye sour function?
- Acid Ryelouiscohenon Forum topicWhat makes a rye sour function?
- 3rd Edlouiscohenon Forum topicHamelman's bread, third edition is coming.
- Thanks! I need to make that
HeiHei29eron Blog postLithuanian Black Rye and 40% Emmer and Einkorn
- I took this from https://wwwPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Hey thereYup, I simply weighPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Solid "solutions"?
alcophileon Forum topicAcorbic acid how to use and how to measure
- Disperse in water before use
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- That setup is brilliant! I
HeiHei29eron Forum topicRefining home milled flour to T80 / T85
- link?
GaryBishopon Forum topicAcorbic acid how to use and how to measure - v nice reply. enjoyedusername9on Forum topicPizza Oven Recommendations?
- 14 Kilo per Gram
rondayvouson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Thanks for your thought andPeternumnumson Forum topicOver proofing in under an hour
- This might helpPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Maybe malt helps....?SueVTon Blog postPanettone First Steps
- You are most welcomeiboron Forum topicRolling and Tucking
- .
mwilsonon Forum topicWhat is sourdough, and why bother? - Well, maybe
Econprofon Forum topicInside the Jewish bakery - Bagels, Day One... - Why stiff starters
rondayvouson Forum topicWhat is sourdough, and why bother?
- Ha, ha! I already made another batch!
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One...
- Nice setup
Isand66on Forum topicRefining home milled flour to T80 / T85 - Close enough
MTloafon Forum topicRefining home milled flour to T80 / T85
- The Crumb
Abeon Forum topic100% Wholegrain Emmer with Yeast Water Biga
- IC interesting
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One...
- Just realized
Econprofon Forum topicInside the Jewish bakery - Bagels, Day One...
- They were crunchy!
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One...
- Nice Video!
The Roadside Pie Kingon Forum topicInside the Jewish bakery - Bagels, Day One...
- Big holes
Econprofon Forum topicInside the Jewish bakery - Bagels, Day One...
- Cool just emailed you!onandon1234on Forum topicHelp me diagnose my sourdough loaf please
- Thank you for that Michael
Abeon Forum topic100% Wholegrain Emmer with Yeast Water Biga
- Not brutalmarianaon Forum topicInside the Jewish bakery - Bagels, Day One...
- Out of interest I decided to
mwilsonon Forum topic100% Wholegrain Emmer with Yeast Water Biga
- Nice!
mwilsonon Blog postCiabatta
- I could never picture whatAnother Girlon Forum topicRolling and Tucking
- I think
Abeon Forum topicHelp me diagnose my sourdough loaf please