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- Man!!!!! Thank you so muchFaithHopeon Forum topicFirst bake in the barn!
- Thanks, Andy,
hanseataon Blog postPain au Levain with Farro - Farro
hanseataon Blog postPain au Levain with Farro
- Choco-Orange Chess PiePastryPaulon Forum topicLooking for a Recipe for 'Chess' Pie
- Brilliant. I've just measured
mwilsonon Forum topicLooking for an Italian pandoro mold - Thanks RobynNZIndoLeeon Forum topicLost my oven spring
- Hydration
poloon Forum topicVERY active starter even in the fridge - Chess Pie / Just Piewaltgrayon Forum topicLooking for a Recipe for 'Chess' Pie
- Deserts, etc.
ClimbHion Forum topicFirst bake in the barn! - it seems obvious
nicodvbon Forum topic100% Rye problems - Success??
yyon Forum topicLooking for an Italian pandoro mold - Probably everyone does that...copyuon Forum topicstarter rises fast
- Hey thanks!
ClimbHion Forum topicOven Door
- Thoughts
anandaon Forum topic100% Rye problems - Question on Sourdough Waffle
Stuart Borkenon Blog postSourdough Waffles - My first thought is that youYerffejon Forum topic100% Rye problems
- chess pie
Stuart Borkenon Forum topicLooking for a Recipe for 'Chess' Pie
- @Adriana & lousyreeds1
lumoson Forum topicThe First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes - Suggest you post in a new thread
RobynNZon Forum topicLost my oven spring - Very interesting comparison
nicodvbon Blog postRussian And German 100% Ryes - 4 Recipes
- England
Ruralidleon Blog postEXCUSE TO USE SOUR DOUGH CULTURE - Inspiring, breadsong!rossnrolleron Blog postMr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker
- ,,,,,sorry, I meant Andrew
lumoson Blog postRussian And German 100% Ryes - 4 Recipes
- Beautiful Loaves
Juergen Krausson Blog postPain au Levain with Farro - Welcome
anandaon Forum topicBaby baguettes
- Lovely
anandaon Blog postPain au Levain with Farro
- Brighton might be a long way
Juergen Krausson Blog postRussian And German 100% Ryes - 4 Recipes
- Yes i know what side my bread
yozzauseon Blog postEXCUSE TO USE SOUR DOUGH CULTURE - Beautiful bread, Hanseata.
lumoson Blog postPain au Levain with Farro
- Very interesting formula
lumoson Forum topicBaby baguettes
- Great post, Juergen. I always
lumoson Blog postRussian And German 100% Ryes - 4 Recipes
- dakkar, why not just buy the book?
Elaginson Blog postOvercoming A Rational Aversion to Pastry: Experiment in Gluttony - Lactic Acid
Juergen Krausson Blog postRussian And German 100% Ryes - 4 Recipes
- Thank you
Juergen Krausson Blog postRussian And German 100% Ryes - 4 Recipes
- Thank you very much! Yes I
Szanter5339on Blog postWhite bread - Thank you very much! I'm glad
Szanter5339on Blog postBread videó
- I do not plan in advance, you
Szanter5339on Blog postBread videó
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Szanter5339on Blog postBread phase photos.
- Rye help
Juergen Krausson Forum topic100% Rye problems
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Szanter5339on Blog postBread phase photos.
- Thank you very much, I'm glad
Szanter5339on Blog postBread phase photos.
- Thank you very much!
Szanter5339on Blog postBread phase photos.
- Thank you very much! Yes,
Szanter5339on Blog postBread phase photos.
- Thank you very much! Upset
Szanter5339on Blog postBread phase photos.
- Juergen, Thank you for thisbreadsongon Blog postRussian And German 100% Ryes - 4 Recipes
- Thank you! :^)breadsongon Blog postMr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker
- No Oven Spring!IndoLeeon Forum topicLost my oven spring
- VERY active starter even in the fridgeNew2BreadMakingon Forum topicVERY active starter even in the fridge
- cupsMaverickon Forum topicStarters
- What a pretty loaf...
Farineon Blog postMr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker