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- yes, that's
jamesleeon Forum topicSourdough & Poolish ferment together anybody ? - Paranoid or real?Doc Tracyon Forum topicArrowhead Mountain Spring Water - I Have My Suspicions
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- Err..amolitoron Forum topicSourdough & Poolish ferment together anybody ?
- Feeding Intervalsehanneron Forum topicHow many days (please tell me days) can I wait to refresh my room temp starter culture?
- Sticky dough
ClimbHion Forum topicaluminum peel sticks - WOW~!
trailrunneron Blog postDough for 30 Pizza's - It's a Bday Party! - Handle like a high hydration dough?clazar123on Forum topicsourdough challah dough really sticky?
- Starter performanceehanneron Forum topicTartine Country Loaf, one step at a time: Starter
- very very nice..
trailrunneron Blog postChallah (Without Trainer Wheels)
- Thank you,
hanseataon Forum topicCulturing, Growing and Baking with a Range of Wild Yeasts - Congratulations!clazar123on Forum topicProud of this crust have pics
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- I wish you luckproth5on Blog postStarting to get the Bear
- Thanksproth5on Blog postStarting to get the Bear
- Thanks!proth5on Blog postStarting to get the Bear
- I was inspiredproth5on Blog postStarting to get the Bear
- Healthier but...
longhornon Forum topicTartine Country Loaf, one step at a time: Starter - Sticky Peelehanneron Forum topicaluminum peel sticks
- There areproth5on Forum topicSourdough & Poolish ferment together anybody ?
- Your apple yeast bread looksteketekeon Forum topicCulturing, Growing and Baking with a Range of Wild Yeasts
- Not moppingMary Fisheron Forum topicoven brush
- Starter feed ratio
Jaydoton Forum topicPlease help - Tartine Basic Country Bread - Is it cold?StuartGon Forum topicTartine Country Loaf, one step at a time: Starter
- Depends on temperatures and usage
pmccoolon Forum topicHow many days (please tell me days) can I wait to refresh my room temp starter culture? - Generally speaking, yes. And yes.
pmccoolon Forum topicSpongy texture?
- Overproofed dough is rarely bland.
Mini Ovenon Forum topicI need help with my pizza recipe. - My goodness, sounds like a
arloon Blog postDough for 30 Pizza's - It's a Bday Party! - Starter trouble, toolynnmichaelon Forum topicPlease help - Tartine Basic Country Bread
- Trimolinepleveeon Forum topicTrimoline
- Lovely challot, Glenn!
dmsnyderon Blog postChallah (Without Trainer Wheels) - Great looking Challot, Glen!
SylviaHon Blog postChallah (Without Trainer Wheels) - My dough is pretty sticky,Mary Clareon Forum topicsourdough challah dough really sticky?
- Here is a link to a threadjbaudoon Forum topicStuffing
- I used to feed my starterLeadDogon Forum topicHow many days (please tell me days) can I wait to refresh my room temp starter culture?
- alternate steaming methodChuckon Forum topicThin vs. thick crust
- a very heavy syrup
Frankoon Forum topicTrimoline - Thank youpleveeon Forum topicTrimoline
- try this instead
Frankoon Forum topicTrimoline
- Here is the link for the blue ribbon bread!curvesareinon Forum topicWhole Wheat bread crumbling, help!
- Breadcurvesareinon Forum topicWhole Wheat bread crumbling, help!
- I have a crumb shot now - please see abovebreadsongon Blog postRose Levy Beranbaum's Walnut Onion Bread
- Thank you arlobreadsongon Blog postRose Levy Beranbaum's Walnut Onion Bread
- Thanks & here's the crumb shotbreadsongon Blog postRose Levy Beranbaum's Walnut Onion Bread
- HFCS?
yyon Forum topicTrimoline - Thanks, everyone, for your kind words!
dmsnyderon Blog postThanksgiving 2010 baking
- I'm sorry for I can't delete this post. I post a new one in bloghappylinaon Blog postCha shao bao, Cha siu bao, BBQ Bans or steamed bun stuffed with barbecued roast pork?