General Discussion and Recipe Exchange

Novice Baker has questions about commercial additives

alcohol in barm

Voluntary worker

"...Bread in Five Minutes a Day" puzzlement

S. Boulardii Spelt Bread with Kefir

Flours -UK vs. US

Thank you, Lazy Loafer!

Variation on Pierre nury’s Light rye recipe

Pain a l’ancienne

My first bagel turned out hard, wondering why

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