Artisan Baking

Description

The real deal.

Retarded Bulk Ferment Temperature

FWSY with LoafNest

Getting very tough crust

Advice on uneven bloom

Oiling a proofing bowl

What is Su, Hu and Cu?

Just Can't Leave it Well Enough Alone

US Flour vs non-US flour

Forensic help needed ..

crust separation einkorn sourdough

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