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- What is your proofing temp?
Debra Winkon Forum topicCan I save my panettone? - Ah!Dough in Hairon Forum topicPoint of maturity.
- You are welcome!marianaon Forum topicPoint of maturity.
- Modernist Breadmarianaon Forum topicPoint of maturity.
- Wow!Dough in Hairon Forum topicPoint of maturity.
- Testsmarianaon Forum topicPoint of maturity.
- I went and looked upDough in Hairon Forum topicPoint of maturity.
- That’s a serious answer!Dough in Hairon Forum topicPoint of maturity.
- “I find it interesting that
mwilsonon Forum topicStiff Starter help - Lievito Madre disintegrating - Welcome back, Frank
Abeon Forum topicAutolyse uh-oh - help! - ToolsSir BakesAloton Forum topicIntro and a request for feedback
- Lots of posts
trailrunneron Blog postRevisit flaking grains - point of maturitymarianaon Forum topicPoint of maturity.
- That's amazing. Would love to
happycaton Blog postRevisit flaking grains - I used 6g of diastatic malt
happycaton Blog postAnis Bouabsa Baguettes (IDY)
- Agreedbread1965on Forum topicAutolyse uh-oh - help!
- Looks good
Abeon Forum topicHelp me diagnose my sourdough loaf please
- I think the only thing you
Ilya Flyameron Forum topicAutolyse uh-oh - help! - Use a dutch ovenbread1965on Forum topicNinja foodie oven to bake bread?
- Likely not worth it..bread1965on Forum topicAutolyse uh-oh - help!
- Not as dark as it can get
rondayvouson Blog postWhite French Pullman from The Pain d' Avignon Baking Book - So update, my “dead starter”onandon1234on Forum topicHelp me diagnose my sourdough loaf please
- That's a great link - thankkathysbunson Forum topicLooking for Commercial Bakery Consultant
- Nice to see you back David.
Benitoon Blog postAnis Bouabsa Baguettes (IDY) - Where are you located,semolina_manon Forum topicLooking for Commercial Bakery Consultant
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Abeon Forum topicStarter vs Pre-Ferment
- Where?marianaon Forum topicStarter vs Pre-Ferment
- From the link you provided:
rondayvouson Forum topicStiff Starter help - Lievito Madre disintegrating
- Hamelman
Abeon Forum topicStarter vs Pre-Ferment
- The cat came back
happycaton Blog postAnis Bouabsa Baguettes (IDY)
- The final stage was drying it
happycaton Blog postBorodinsky - homemade solod - sprouted rye fresh milled
- I hope you give it a try and
happycaton Blog postMashed malted scald rye buckwheat sourdough baguettes
- No I didn't remove the roots.
happycaton Blog postMashed malted scald rye buckwheat sourdough baguettes
- Starter in a yeasted bread recipemarianaon Forum topicStarter vs Pre-Ferment
- New Starter
mwilsonon Forum topicStiff Starter help - Lievito Madre disintegrating
- Recipe Ingredients
Craigon Forum topicStarter vs Pre-Ferment - Haha yeah I’m determined toonandon1234on Forum topicHelp me diagnose my sourdough loaf please
- That would be interesting!
Abeon Forum topicHelp me diagnose my sourdough loaf please
- Haha Cool thanks. I make hardonandon1234on Forum topicHelp me diagnose my sourdough loaf please
- It helps but isn't integral
Abeon Forum topicHelp me diagnose my sourdough loaf please
- How important is the honey inonandon1234on Forum topicHelp me diagnose my sourdough loaf please
- Steel cut oats are a great addition
pmccoolon Basic pageBaking FAQ - No harm in trying both
Abeon Forum topicHelp me diagnose my sourdough loaf please
- Bro I’m about to and justonandon1234on Forum topicHelp me diagnose my sourdough loaf please
- If you wish to start again...
Abeon Forum topicHelp me diagnose my sourdough loaf please
- Yeah that’s what alsoonandon1234on Forum topicHelp me diagnose my sourdough loaf please
- Yes
Abeon Forum topicHelp me diagnose my sourdough loaf please
- Storing drySueVTon Forum topicStiff Starter help - Lievito Madre disintegrating
- smells like Acetone
rondayvouson Forum topicHelp me diagnose my sourdough loaf please
- I am aware this will bemeninasalon Forum topicStiff Starter help - Lievito Madre disintegrating