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longhornon Forum topicHow do I get a shiny bubbly outer crust? - Unfortunately the length istxfarmeron Blog post3 variations on 36 hour soudough baguette - when it's good to play with your food
- Apple filling worked well also
code_slingeron Basic pageBlueberry Cream Cheese Braid - Well I mix mine prettyAnonymouson Forum topicHow long before I can use the starter
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Floydmon Forum topicNo-Taste Bread - Dutch breads...
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SylviaHon Blog post3 variations on 36 hour soudough baguette - when it's good to play with your food - Par bakes
wallyon Forum topicBake-Ahead Baguettes - Ross, that is a beautiful pain au levain....BerniePielon Blog postMy favourite pain au levain
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- hi coffeetasterhighmtnpamon Forum topicScale question
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pmccoolon Forum topicWheat Montana flours? - What kind of smell?G-manon Forum topicWhat is the difference between a starter at 100% or 166% hydration
- Made these youtube videos toberryblondeboyson Forum topicUpdate - what to do with this n-50?
- Re-read the method section
pmccoolon Blog postMy favourite pain au levain
- Keep feeding it per the instructions
pmccoolon Forum topicWhat is the difference between a starter at 100% or 166% hydration
- Looking good, Chad
pmccoolon Forum topicMy bread, I finally have pictures :]
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Floydmon Forum topicOnion Braid
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- Jewish Sour Rye bulk fermentation @ Candango
dmsnyderon Blog postSour Rye Bread from George Greenstein's “Secrets of a Jewish Baker” - Good on ya, William!copyuon Forum topicFirst post
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wallyon Forum topicBake-Ahead Baguettes
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Candangoon Blog postSour Rye Bread from George Greenstein's “Secrets of a Jewish Baker” - Ice Water Chocolate Cake
Debra Winkon Forum topicButtercream Icing