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A little Iowa corn |
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Poolish vs sourdough |
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“Cratering” of baguette during bake |
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N.Y. Pizza |
The Roadside P… |
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Danish rye bread |
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Purple Straw Potato Sourdough Rolls Act II |
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converting 2 speed (low & high) spiral mixer rpm to KA 7qt bowl lift |
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Saint Germain Bakery Premium Professional Bakers Couche on Amazon any good? |
BKSinAZ |
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Potato & fresh mozzarella frittata |
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Katie finds new flour |
kay-dee |
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Ginsburg "Whole Rye" - What is It? |
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Burned loaf with Dutch oven |
Janet Yang |
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Cold vs Hot Dutch oven |
jameseng |
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Is the Bread in Europe Better for You? |
louiscohen |
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Very cool, and only slightly off-topic |
Precaud |
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Direct Baking – no retarding (sourdough stiff levain) |
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Pullman Loaf in 1.5 ... |
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T65 is here |
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Proofing bread in a pro bakery... |
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