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- It’ll be normal soft flour
Kjknitson Forum topicFlour Storage - I vacuum seal oftenfoodforthoughton Forum topicFlour Storage
- Not sure….have you made plain
Kjknitson Forum topicNeed help!! Gummy spots in sourdough bagel
- Welcome to TFL! As a gardener
Kjknitson Forum topicNew To Forum
- ...<in> New York City --suaveon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Why not just contact KA andsuaveon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- Trader Joes flour has it
Precaudon Forum topicIs Malted Barley Still Being Added To Commercial White Flours? - That’s so cool that you got
Kjknitson Blog postOur everyday, 100% whole wheat, freshly milled sandwich bread
- can't wait!!
jo_enon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS - I have a surprise for you
Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS - how good!!
jo_enon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- 😋😋😋
Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- I just tasted a pinch of thetpassinon Forum topicSergey 4-5 day clas
- Indeedmarianaon Forum topicSergey 4-5 day clas
- How much diastatic malt do we need?marianaon Forum topicSergey 4-5 day clas
- I made that Milk Streettpassinon Blog postMasa Harina Sourdough
- And another thing ...
dmsnyderon Blog postPan de Cristal - Thanks for your reply, OWS!
dmsnyderon Blog postPan de Cristal
- check this outCliffon Forum topicstand mixer vs stretch and fold ( open crumb and development of structure )
- Another loaf that uses masa harina
Doc.Doughon Blog postMasa Harina Sourdough - You and I are right on thetpassinon Forum topicAutolyse link repair
- You can do it that way
Doc.Doughon Forum topicAutolyse link repair
- Yes, and that's a good way totpassinon Forum topicAutolyse link repair
- There are variables to control
Doc.Doughon Forum topicAutolyse link repair
- Diastatic POWERBrianShawon Forum topicSergey 4-5 day clas
- Tools work best when used with knowledge and skill
Doc.Doughon Forum topicAutolyse link repair
- Malted barleyBrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- My take on it has been basedtpassinon Forum topicAutolyse link repair
- I always thought autolysis
albacoreon Forum topicAutolyse link repair - central milling seems to be
UVCaton Forum topicIs Malted Barley Still Being Added To Commercial White Flours? - Ruchmehl is high extractionsemolina_manon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- big thanks
jo_enon Forum topicSergey 4-5 day clas
- I do not know which kind oftpassinon Forum topicSergey 4-5 day clas
- Any diastatic maltmarianaon Forum topicSergey 4-5 day clas
- malted barley flourtpassinon Forum topicSergey 4-5 day clas
- Thanks, Mariana!tpassinon Blog post50% Einkorn Take 2
- Looks excellent David. It's
OldWoodenSpoonon Blog postPan de Cristal - success
squattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS - Very good!marianaon Blog post50% Einkorn Take 2
- Rye flour and hoochmarianaon Forum topicStarter Flat-lined: Advice?
- Three groups of CLASesmarianaon Forum topicSergey 4-5 day clas
- Rye and Raisins
Valduson Forum topicStarter Flat-lined: Advice? - You are right. They offerRyeBreadon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Mmmmmm! I'm heading to NYC's
squattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- FormulaPizzaCalcioon Forum topicBrioche Help
- You are welcome.
Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Thank you for reading :)
aly-hassabelnabyon Blog postThe Breads of Egypt - Eish senn - Please allow me to thank youtpassinon Blog postThe Breads of Egypt - Eish senn
- Filter
Valduson Forum topicStarter Flat-lined: Advice?
- Once you have a stable culture
Precaudon Forum topicSergey 4-5 day clas