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Seeded Sourdough (Martin Philip) |
Esopus Spitzenburg |
7 years 1 month ago |
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Chrystal recipe |
Stewart Skiba |
7 years 1 month ago |
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Maximum chlorine levels for starter? |
Owen |
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Ballarat Australia ancient wheat |
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Danish dough whisk |
wheatjerm |
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forkish overnight levain pizza |
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Question on Rye Starter |
Mike Wurlitzer |
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Question on Rye Starter |
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Finely milling bran for bread |
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7 years 1 month ago |
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So disappointed. Flat again! |
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Newbie help |
beardybradley |
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Lucy's Latest Hack on Football Night Pizza |
dabrownman |
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Donuts |
debonnes |
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Just coming back |
Yundah |
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How to deal with over fermented dough (FWYSY Overnight White) |
wvdthree |
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| Blog post |
Pre-shape, shape, score… |
DesigningWoman |
7 years 1 month ago |
| Forum topic |
MASSIVE holes through entire loaf |
Clando |
7 years 1 month ago |
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A kind of mould is growing on top of my sourdough |
cyber |
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| Forum topic |
Thank You |
RBarnhart |
7 years 1 month ago |
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Bread aroma especially sourdough sweet breads |
Deedub |
7 years 1 month ago |
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How to make non-sourdough? |
UpsideDan |
7 years 1 month ago |
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Potato Bread |
NeilM |
7 years 1 month ago |
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Improving crumb strength on super soft sandwich loafs |
JarryS88 |
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Rye Beer Sour Cream Porridge Bread |
Isand66 |
7 years 1 month ago |
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Sourdough population |
CUISINED |
7 years 1 month ago |
