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Today's projects: 1- No need to knead, lean dough. 2- Rye/ whole wheat Miche. |
The Roadside P… |
1 year ago |
| Blog post |
it;s almost 3 years since Lucy Passed on 11/11/2021 |
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Mid-size cottage bakery deck oven for sale (LA) |
francoispied |
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Food or more accurately, water for thought |
The Roadside P… |
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An Extra Day in the Fridge |
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Bosch Universal Grease Thingie |
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Why won't our wheat sourdough rise? Please help! |
itisiperson |
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Shaping Baguettes In A D.C. Bakery |
tpassin |
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SANA Breadmaker - Yeast Bread Recipe (with Autolise) |
egordon |
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Help with No-Knead Loaf |
AdrianeS |
1 year ago |
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milling buckwheat |
stonefire |
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Taste testing wheat question |
RedPentacleB |
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Anis Boubsa, plus inclusions |
The Roadside P… |
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Nice oven spring on Sundays bake. |
ricman |
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Initial proof |
frankstrawberry |
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50% Emmer |
WatertownNewbie |
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BUP - Should I still use the dough hook extender on bigger batches? |
seoneal90 |
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| Forum topic |
50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work |
erotavlas |
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| Blog post |
80 percent Sourdough Rye with a Rye-Flour Soaker |
gavinc |
1 year 1 month ago |
| Forum topic |
hypothesis: how to create a viable in taste, crust and crumb baguette in one day |
The Roadside P… |
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Can anyone point me at some starter science info? Looking for specific feeding ratios. |
LittleGirlBlue |
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Seam Side Down Proofing? |
PNWguy |
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Is it fermenting? |
Sour_Baker |
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French T65 flour for sourdough |
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Barley Bread (sourdough) |
Esopus Spitzenburg |
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