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- Australian wheat
anandaon Forum topicSuggestions for using Whole Durum flour? - Durum is different!Ju-Ju-Beadson Forum topicSuggestions for using Whole Durum flour?
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Ruralidleon Forum topicStudent baker - Hi Andycopyuon Forum topicSuggestions for using Whole Durum flour?
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Salilahon Forum topicBaking stone... in London, UK? - Why include the bitter rind ??HMerlittion Blog postOrange Raisin Bread Revisited
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Janetcookon Blog postA Standard KISS Loaf, or Keep It Simple Smiley - Thanx Syd! Packing the
freerkon Blog postLost Bread and ibiza bakeries - your welcome janet!
freerkon Blog postthis weeks bakings in pics; waldkorn and bananabread
- The Loafjckingon Forum topicWindowpaning Pain
- Despite their shortcomings,Sydon Blog postTartine's Morning Bun - best eaten fresh in the morning, every morning
- Timejckingon Forum topicSuggestions for using Whole Durum flour?
- Becky is on the money...
PeterSon Forum topicWays to create steam? - Wow!
Salilahon Blog post36 hour SD baguette and country loaves - for once, I REDUCED hydration!
- It sounds sinful LOLRonRayon Blog postTartine's Morning Bun - best eaten fresh in the morning, every morning
- I wonder if you cansouthern grits girlon Blog postSicilian Cheese and Tomatoe Pie
- Glad all is well, I've neversouthern grits girlon Forum topicShawnee Flour ?
- well it looks tasty
vardaon Forum topicSuggestions for using Whole Durum flour? - Bialy EatersDwayneon Blog postBialy Battles
- 106 is my record for one
Karen Guseon Blog postBakery Video - Goodness trying to escapingRonRayon Blog postA Standard KISS Loaf, or Keep It Simple Smiley
- also
Salilahon Forum topicBannetons--cheap!
- I use AP flour but whole wheat in the levain gives me troubleclazar123on Forum topicStarter Ripening - sharing lessons learned
- Name
Salilahon Blog postThe Cowpat
- worth trying
Salilahon Blog postThe Cowpat
- Thank you!
Salilahon Blog postThe Cowpat
- I'm about to go prepare therollson Forum topicFor those that have made it which do you prefer?
- Cool!
Salilahon Blog postBakery Video
- Thanks SydMadAboutB8on Blog postPain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
- BrilliantMadAboutB8on Blog postA Standard KISS Loaf, or Keep It Simple Smiley
- Cannot remember that far back ?.?.RonRayon Blog postA Standard KISS Loaf, or Keep It Simple Smiley
- Very nice and veryMadAboutB8on Blog postSicilian Cheese and Tomatoe Pie
- I have no clue OMBRA..use
Mebakeon Basic pageBaking FAQ - Hi, Ombra. I have successfuly
Mebakeon Basic pageBaking FAQ
- temperature
nicodvbon Forum topicStarter Ripening - sharing lessons learned - Thank you Andy. I chose All
Mebakeon Forum topicStarter Ripening - sharing lessons learned
- half way
nicodvbon Forum topicStarter Ripening - sharing lessons learned
- Good stuff here Khalid
anandaon Forum topicStarter Ripening - sharing lessons learned
- it looks tasty
nicodvbon Blog postSicilian Cheese and Tomatoe Pie
- I asked at two stores thatDragonboneson Forum topicNeed help with ingredients from Spanish speaker!
- Thanks, Andy for referring to
Mebakeon Forum topicSuggestions for using Whole Durum flour?
- I preheat the oven to its maxDragonboneson Forum topicWays to create steam?
- wortwwon Blog postI'll drink to that: Beer barm bread with spent grains
- ash content of the flour is a factor?breadsongon Forum topicrreplacing high-extraction whole wheat flour
- So sadjckingon Forum topicSuggestions for using Whole Durum flour?
- Chuck has it nailed
flournwateron Forum topicWays to create steam? - It was fairly bad there. Notdiverpro94on Forum topicShawnee Flour ?
- Reinhart has at least three ......
flournwateron Forum topicFor those that have made it which do you prefer?
- Type 0
anandaon Forum topicSimple White Bread with Water Roux