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- Thank you mariana! Yes, gives
Ilya Flyameron Forum topicMohn Masse - Dampfmohnmarianaon Forum topicMohn Masse
- Prosponamarianaon Forum topicMohn Masse
- Thank you for your patience
alcophileon Forum topicBarley malt in The Rye Baker - Steamed Flour & Wondra
dablueson Forum topicsteamed flour - Ah since this thread came up
Ilya Flyameron Forum topicMohn Masse
- I want to make this 🤤🤤🤤
Yippeeon Forum topicMohn Masse - Ta-da!
Yippeeon Forum topicRhum Negrita
- Thank you Ming.
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain - Poppy seed filling
Yippeeon Forum topicMohn Masse
- I see. Very nice open crumb,
Mingon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain - Sale over: Pizza Bible, Gemignani.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #3. - Sale over: My Pizza, Lahey.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #3.
- Dunross that baker on TFL is
Benitoon Forum topicCountertop granite for a baking stone?
- Yes I agree with David, be
Benitoon Forum topicSomething is cooling...
- Crumb photos are now posted
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- Yay!
trailrunneron Blog postYW Challah - Brotdoc's Vorteig proceduremarianaon Forum topicPoolish - miniscule amount of IDY?
- Very pleased with the crumb
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- No, I want the whole shebang
Mingon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- As a rule, spelt does fermentGeorge Qon Forum topic100% sourdough spelt bread
- German vorteigmarianaon Forum topicPoolish - miniscule amount of IDY?
- Thanks Mariana. As I
Gadjowheatyon Forum topicPoolish - miniscule amount of IDY? - Just a note to say thanks
Gadjowheatyon Forum topicPoolish - miniscule amount of IDY?
- I think granite might be
Gadjowheatyon Forum topicCountertop granite for a baking stone?
- Yes, I added about 6 grams of
GaryBishopon Blog postYW Challah - Here’s a diagram for scoring.
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- Thank you
trailrunneron Blog postYW Challah
- Ah-so.
idaveindyon Forum topicNeed advice - husk on wheat berries
- The best cure for regret and
happycaton Forum topicSomething is cooling... - The shrunken berries still inDunrosson Forum topicNeed advice - husk on wheat berries
- Rofco is the primary name,Âbarryvabeachon Forum topicIssue with baking bread in steam-convection oven
- You read my mind. Yup that's
happycaton Blog post20220317 Cosori Air Fryer Ukrainian Palyanitsa
- % limits by grade.
idaveindyon Forum topicNeed advice - husk on wheat berries
- No worries. Not complaining,
GaryBishopon Blog postYW Challah
- According to the photo....
idaveindyon Forum topicNeed advice - husk on wheat berries
- Let me guess!
Yippeeon Blog post20220317 Cosori Air Fryer Ukrainian Palyanitsa
- Oh no
trailrunneron Blog postYW Challah
- You might try winnowing theDunrosson Forum topicNeed advice - husk on wheat berries
- Cooked sweet rice flour
Yippeeon Forum topicsteamed flour
- Rise time
GaryBishopon Blog postYW Challah
- Still for sale?Chapataon Forum topicGrainmaker Bicycle Kit for Model 99
- A separate ovenM2on Forum topicIssue with baking bread in steam-convection oven
- The fast has failed!
Yippeeon Forum topicSomething is cooling...
- I have never heard ofDunrosson Forum topicsteamed flour
- I suppose one could also useDunrosson Forum topicBlowing bubbles in dough to bake perfect yeast-free pizza
- What is a YW Starter?troglodyteon Blog postRhubarb Sourdough with candied ginger & cardamom
- Thanks for these suggestions.birdbooton Forum topicMaking soft bread baps
- How is the fast going?
JonJon Forum topicSomething is cooling... - I’m not too worried about not
Benitoon Forum topicSprouted light buckwheat flour