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Fibrament stone |
venkitac |
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Success with scoring! |
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Norwalk Juicer for grinding grains? |
persimmon |
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Haven't Mastered The "FEEL" yet |
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15 years 10 months ago |
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how to tell if bulk fermentation is finished when... |
eatbread |
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Bread Baking in a Wood-Fired Oven with Dan Wing |
Faith in Virginia |
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perforated pans |
eatbread |
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New member Intro. |
EvaGal |
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Using leftover stone-ground oatmeal |
Doc Tracy |
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TFL in the WSJ |
pmccool |
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soft oatmeal bread |
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Are we there yet..? Are we there yet..? |
jcamador |
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Sourdough Multigrain Boule |
louie brown |
15 years 10 months ago |
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Question on Hamelman's Soft Butter Rolls |
00Eve00 |
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James Beard awards 2010 |
hansjoakim |
15 years 10 months ago |
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Portuguese Sweet Bread |
saraugie |
15 years 10 months ago |
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Bagels (without key ingredients) - Jeffrey Hamelman's Challenge |
jennyloh |
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Divine inspiration--for me it way Larraburu Brother's SF SD. What was it for you? |
bnom |
15 years 10 months ago |
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Import from Hamburg |
hanseata |
15 years 10 months ago |
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Sour Dough pancakes |
Janice Boger |
15 years 10 months ago |
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Newbie observations on AP flour versus bread flour |
neoncoyote |
15 years 10 months ago |
