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- Your bread looks greatkorishon Forum topicNew guy from Missouri
- Not a bad looking loaf.
dmsnyderon Forum topicFootball loaves.. not domed. What's up with that? - Bitter sweetehanneron Blog postMy Take on DSnyder's Improved Greek Bread
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dmsnyderon Blog postMy Take on DSnyder's Improved Greek Bread
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hutchndion Blog postPugliese resuscitation, and Sourdough redemption - Lovely and Yummy!
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- Beautiful Crust and Crumb!
SylviaHon Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
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- Welcome LimeyLoaf!
SylviaHon Forum topicHello From England
- Forgotten yeast
SylviaHon Blog postPugliese resuscitation, and Sourdough redemption
- MiniOven- Bless you forAnonymouson Forum topicSeeking recipe ideas for a long acidic fermentation sourdough
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occidentalon Forum topicKneading advice in Ohio - Thanks alot for theKathyHoon Forum topicBBA Firm Starter for sourdough
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The Roadside Pie Kingon Forum topicFootball loaves.. not domed. What's up with that? - bloomerqahtanon Forum topicHello From England
- Lovely looking bread Eric.
SylviaHon Blog postMy Take on DSnyder's Improved Greek Bread
- Mary
The Roadside Pie Kingon Forum topicfound great price on coiled wicker baskets for final proofing
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- stress free invert
hutchndion Forum topicabout to use bannentons for the 1st time
- splendaSean McFarlaneon Forum topicWhat is the reaction of yeast when using Splenda?
- Pullman panqahtanon Forum topic12 inch pullman loaf pan
- What a beautiful loaf!
SylviaHon Blog postWhere is Waldo?
- Thank you everyone very muchBarmaleyon Forum topicKing Arthur flour - why use it?
- OK, got some pics, check it:Mike Eon Forum topicFootball loaves.. not domed. What's up with that?
- Theory of Relativity
flournwateron Forum topicBaking Stones and Dutch Ovens - Link
flournwateron Forum topicNeed help to convert recipe
- Your bread is "Singing in the Rain"ehanneron Blog postGérard Rubaud Miche
- How Sweet it is ...
flournwateron Forum topicWhat is the reaction of yeast when using Splenda?
- my bad, mebake, so sorry...Anonymouson Blog postTFL's Hall of Fame - stand up and be counted!
- Terrific Post Mini!ehanneron Blog postMini's Favorite 100% Rye Ratio
- The overall hydration ofjleungon Forum topicNeed help to convert recipe
- thanks you all!audra36274on Forum topicWhat is the reaction of yeast when using Splenda?
- Thanks dryfireehanneron Blog postMy Take on DSnyder's Improved Greek Bread
- Notwithstanding what
Shiao-Pingon Blog postGérard Rubaud Miche - At what kind of outlet do youdantortoricion Forum topicKing Arthur flour - why use it?
- Even more confusing,
pmccoolon Blog postbuttermilk cluster - The Refer is our friend!ehanneron Blog postExtra long chilling
- No, the rate doesn't surprise me.
Mini Ovenon Blog postTherapy by baking - italian Easter Breadritavon Forum topicItalian Easter Bread
- Splenda
Frostyon Forum topicWhat is the reaction of yeast when using Splenda?