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Hobbit Alert! Need Lembas Bread ideas |
Windischgirl |
13 years 1 month ago |
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Hello, or rather...Sawtii Khap...from Thailand |
poodentaine |
13 years 1 month ago |
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Replacing Instant yeast with Osmotolerant yeast |
Jassie 2 |
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A nice Oklahoma sourdough boule photo |
anitasanger |
13 years 1 month ago |
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Young Starter vs Mature Starter |
kap1492 |
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Starter from fridge to build: An example. |
Fred Rickson |
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Bread Scoring too wide after baking? |
volvik |
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Cost benefit of gas vs electric in NYC |
giyad |
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| Blog post |
SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts |
dabrownman |
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1, 2, 3, success! FINALLY |
sunnspot9 |
13 years 1 month ago |
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Wink in Beasts of the Southern Wild is a professional baker |
JMonkey |
13 years 1 month ago |
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L-Cysteine |
Bara1 |
13 years 1 month ago |
| Forum topic |
add water to poolish and then poolish to flour? |
payfine |
13 years 1 month ago |
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Sourdough was quite doughy |
Maha Jawed |
13 years 1 month ago |
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Musings from an almost CFO in CA: So now what? |
joyfulbaker |
13 years 1 month ago |
| Blog post |
Sourdough Bread |
Maha Jawed |
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Leavenibg |
rcoplen |
13 years 1 month ago |
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Is there "food grade" raffia that can bake? |
DrPr |
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| Blog post |
Coffee Lover's Dream Multi-Grain Sourdough |
Isand66 |
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SFBI Artisan Baking I Day 4 |
linder |
13 years 1 month ago |
| Forum topic |
Used the Sourdough Waste - Wow |
Jezella |
13 years 1 month ago |
| Forum topic |
Boule with Poolish PreFerment from Flour Water Salt Yeast |
Netvet007 |
13 years 1 month ago |
| Blog post |
New year, old skills |
Fagus |
13 years 1 month ago |
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First Sourdough Loaf - Comments Please |
Jezella |
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Straight Method Baguette - a good starter baguette to practice on |
txfarmer |
13 years 1 month ago |
