Artisan Baking

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Flour: US vs. UK
By sphealey 19 years ago
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ideal oven stone size and bread placement
By Pablo 16 years 10 months ago
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Need help for finiding a certain store
By jsk 16 years 7 months ago
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seasoning some linen
By Pablo 16 years 5 months ago
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pate fermentee
By patnx2 15 years 7 months ago
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Help finding Jane's recipe for 100% WW?
By jsk 15 years 4 months ago
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Dark rye w/ caraway seeds
By Royall Clark 15 years 3 months ago
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No time; no worry
By pjkobulnicky 14 years 9 months ago
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Jim's Sourdough (wild) multigrain Baguette recipe
By jim baugh 14 years 8 months ago
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Sacaduros from BBL?
By Anonymous 14 years 7 months ago
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garlic semolina attempt
By NCKathryn 14 years 4 months ago
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BBA Challenge, Week 17: Lavash Crackers
By cpanza 14 years 2 months ago
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Better rye bread and a bit less dark
By 108 breads 11 years ago
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Too wet, too dry?
By Paparazzi 9 years 4 months ago
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ou allel sacrebleu! The Cookie and the Baguette
By The Roadside P… 5 years 8 months ago
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the recipe of the typical bread of Milan, Michetta
By ballmatic 4 years 2 months ago
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Artisan Bakers Required Oxford, UK
By Gatineau 4 years 2 months ago
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What are the effects of alcohol on the dough/gluten
By tttt1010 3 years ago
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Ciabatta 100% Hydration
By RyeBread 1 year 5 months ago
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Preparatory work sourdough bread practical laboratory practice
By The Roadside P… 1 year 3 months ago
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A darker shade of tan
By The Roadside P… 1 year 3 months ago
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Now that's what I am talking about.
By The Roadside P… 1 year 3 months ago
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Flip the script
By The Roadside P… 6 months ago
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Today's luncheon special...
By The Roadside P… 2 months ago
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King Arthur Baking Demostrations
By Floydm 19 years 10 months ago
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