Ingredients

Description

Discussions about different ingredients, where to procure them, etc.

Solod as inactive rye malt

sprouted flour

Comparison of flours - WW-T110-85% sifted-BF

Effect of milk on bread

Fact Checking German Flour Assumptions

Jaggery, from India

Trying to create this specific BAGEL- need advice!

Role of eggs in bread

Fermented (Red) Rye Malt in Rye Baker Recipes

Tipo 00 characteristics - and why?

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