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Shiao-Pingon Blog postDan Lepard's Barm Bread (100% sourdough)
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Shiao-Pingon Blog postBaguette
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einon Blog postDan Lepard's Barm Bread (100% sourdough) - Lovely!Dragonboneson Blog postBaguette
- Even Reinhart !Dragonboneson Forum topicfork split English muffins to make nooks and crannies-- myth or fact?
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littlejayon Forum topicGiving Away Freshly Baked Bread - Thanks for the Compliment
flournwateron Forum topicUnbleached? Not here.... - I'd Vote with You
flournwateron Forum topicfork split English muffins to make nooks and crannies-- myth or fact?
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SylviaHon Blog postPain De Tradition sourdough baked in my La Cloche - Hi, Betty! Thank you for the
SylviaHon Blog postPain De Tradition sourdough baked in my La Cloche
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- Very nice Sylviaehanneron Blog postPain De Tradition sourdough baked in my La Cloche
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- Hi Eric
Shiao-Pingon Blog postDan Lepard's Barm Bread (100% sourdough)
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- Please, no more apologies..Paddyscakeon Blog postDan Lepard's Barm Bread (100% sourdough)
- The double layer cookie
SylviaHon Forum topicColor balance
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Shiao-Pingon Blog postDan Lepard's Barm Bread (100% sourdough)
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Shiao-Pingon Blog postDan Lepard's Barm Bread (100% sourdough)
- Lindy, Active vs Instant..Paddyscakeon Forum topicwater or dough temperature?
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- I researched the phrase lastJust Loafinon Blog postDan Lepard's Barm Bread (100% sourdough)