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Taiwanese Pineapple Cakes |
Benito |
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Potato flake starter - need help with maybe converting |
Cahh |
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Essential's Columbia |
gordybaker |
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I am terrified to cut my latest revision open |
The Roadside P… |
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I am terrified to cut my latest revision open |
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Soda Bread, flour substitute? |
tinpanalley |
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'Fiona' plaited enriched ww spelt with scald |
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"I would ask the waiter for bread.... |
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Maritozzi/Enriched Dough Troubleshooting |
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microbakery timeline for a full time student and father |
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Khachapuri, Georgian Cheesebread |
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Max Bran bread |
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Unusually Lively Oven Spring with 67% Medium Rye |
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I can't! The exact same degree of under proofed. |
The Roadside P… |
2 years 1 month ago |
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Gluten Deterioration During Bulk Using New Flours |
Warm Melons |
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My Starter seems inactive? |
kirstendebeer |
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What’s This Pan? |
Ted S. |
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Panettone Final Proof Duration |
albacore |
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Over Proved? |
tajohnson |
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Look what I have created!!!! |
The Roadside P… |
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Panettone Universal Method Calculator |
mwilson |
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Rehydrate Dried Starter |
Homestead0927 |
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VWG - Works Wonderfully, Most of the Time |
Mangia Pane |
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Back to basics. Hand development, AP flour boule. Under fermented ? |
The Roadside P… |
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| Blog post |
Onion-Cheese-Curry Sourdough Loaf |
fitzgen |
2 years 1 month ago |
