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Yumaramaon Forum topicBBA Challenge: Week 15 - Italian Bread - "like storebought" very thin soft crust may not be in the cardsChuckon Forum topicControlling crust
- Wow!
gary.turneron Forum topicKitchenaid mixers. Hobart Vs. "The current ones". - Day 7jckingon Forum topicSterile Sourdough X
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Wild-Yeaston Forum topicKitchenaid mixers. Hobart Vs. "The current ones". - That's just silly
Yumaramaon Forum topicHow much do you keep?
- Posted soon after ...Kiinton Forum topicYeast Nutrition
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- Now this is too much starter :-)
Janetcookon Forum topicHow much do you keep? - Thanks F&Wehanneron Forum topicBakers Percentage Spreadsheets
- 73%, not 42%conbrioon Forum topicControlling crust
- Looks goodjckingon Forum topicMoving Bread to the Oven
- 550 on a stonejdon Forum topicMoving Bread to the Oven
- JD?jckingon Forum topicMoving Bread to the Oven
- I go a little longer before pulling the parchmentjdon Forum topicMoving Bread to the Oven
- conventionally all ratios and percentages are always by weightChuckon Forum topicControlling crust
- Thank Youbutterflygrooveson Forum topicBakers Percentage Spreadsheets
- Thanks, breadsong!
SylviaHon Blog postJHamelman's Light Rye and Pain Rustique, Thanks to Franko! - 42% hydration?Fordon Forum topicControlling crust
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- of course! I didn't think ofM2on Blog postApple Breakfast Cake from AB&P
- Sweet @ Michelle
dmsnyderon Blog postApple Breakfast Cake from AB&P - Thanks for the video,txfarmeron Blog postTartine Light Rye - baked in a covered cast iron dutch oven
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bnomon Forum topicMoving Bread to the Oven - Some Help
flournwateron Forum topicBakers Percentage Spreadsheets - Sourdough Spread Sheetehanneron Forum topicBakers Percentage Spreadsheets
- how much do you keep?
candison Forum topicHow much do you keep? - Dittojckingon Forum topicMoving Bread to the Oven
- loading loaves into cast iron DO
yyon Blog postTartine Light Rye - baked in a covered cast iron dutch oven - Does yours use top heatingteketekeon Blog postTraditioanl English Hot Cross Buns with Sourdough Starter - poor buns have been through a lots of trauma
- Thanks KimmyMadAboutB8on Blog postTraditioanl English Hot Cross Buns with Sourdough Starter - poor buns have been through a lots of trauma
- Thanks SydMadAboutB8on Blog postTraditioanl English Hot Cross Buns with Sourdough Starter - poor buns have been through a lots of trauma
- Thanks AkikoMadAboutB8on Blog postTraditioanl English Hot Cross Buns with Sourdough Starter - poor buns have been through a lots of trauma
- Thanks VardaMadAboutB8on Blog postTraditioanl English Hot Cross Buns with Sourdough Starter - poor buns have been through a lots of trauma
- Your welcome, Khalid! Iteketekeon Blog postillustration: Stretch and Fold in the Bowl
- Thank you, Pam!
hanseataon Blog postBest medicine after horrible accident - You are most welcome, Ron! My
Mebakeon Blog postillustration: Stretch and Fold in the Bowl - pack well labeled samples in suitcase
Mini Ovenon Forum topicMoving - You were right with knowing
Janetcookon Blog postPane Integrale with Garlic and Olive Oil
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- Looks good, Sonia!
dmsnyderon Blog postApple Breakfast Cake from AB&P
- Salt and sugarjckingon Forum topicbread taste
- David it turned out
sonia101on Blog postApple Breakfast Cake from AB&P - Tangzhong sourdough ciabatta
Doc.Doughon Blog postSlowing Down - 150gPostal Grunton Forum topicHow much do you keep?