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Vermont Sourdough with Whole Wheat |
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| Blog post |
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Can I use flour milled from seeds in a coffee grinder? |
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Phytic Acid: Digging Deep |
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PR's challah |
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Blue Cheese Walnut Rolls |
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| Forum topic |
Around 25 pounds of fresh wheat berries....now what? |
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16 years 3 months ago |
| Forum topic |
No Knead bread.Why a wooden spoon? |
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16 years 3 months ago |
| Forum topic |
Sourdough success (almost) at last! |
venkitac |
16 years 3 months ago |
| Forum topic |
My first Ciabatta |
bergmef |
16 years 3 months ago |
| Forum topic |
Does sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ? |
venkitac |
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| Forum topic |
Rookie from Oxford UK |
Sketti |
16 years 3 months ago |
| Blog post |
100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? |
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Curry Rustic Bread |
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Coach me on Ciabatta |
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Rye sourdough starter: a question |
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Cops and Doughnuts |
mkelly27 |
16 years 3 months ago |
| Blog post |
Pain au levain with whole wheat |
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16 years 3 months ago |
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Fenugreek Seed |
Mebake |
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Chewy Chocolate Chip Cookies |
bakergal29 |
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Pound Cake |
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Devil's in the Details |
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Bread Salt? |
Rosalie |
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New Bosch Owner--any tips? |
jroden |
16 years 3 months ago |
