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Wet Gluten Content of Flour

What is a "byggmaltekstrakt" ("lys" and "mørk") ?

anybody else getting redirected using the search box?

New paper on panettone

Two Questions - Hydration and Bulk Fermentation

Three Sisters and Bread

Baking steel workflow and enhancements

I think the key to the door is in here, I just can't see it. (TTA, temps, durations, etc)

Impromptu LM pH data (Temp)