General Discussion and Recipe Exchange

Exploring LM legato fermentation science

Keto Dark Rye - Requesting Help to Adjust Recipe

a rye sour v a rye sourdough

Cinnamon Rolls

Is this under proofed?

Rolling out low hydration croissant dough

My Trials With T80 FLour

Ank + Rye

100% Levain No-Handling Bread

Lost blogs

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