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AI has its uses |
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New to sourdough — is this mold or normal starter activity? |
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Redux… leftovers are better! |
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Red cabbage apple, and cranberry, crack slaw |
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Meanwhile, at la maison de Falzon |
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*real* Pumpernickel? |
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Attempted to make French style Country Bread today |
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Help evaluating three loaves / Pushing specified bulk fermentation time (Hamelman VT Sourdough) |
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Need some help for soft pizzas. |
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For today's exercise, we will be traveling from... |
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Bike ride then Baguette! |
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Hey, guy's. Is that massa hernia stuff... |
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Interesting Tech Notes from Ian Lowe about Pizza in a Production Environment |
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