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| Forum | Topics | Posts | Last post |
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Anything too geeky to post about elsewhere.
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82 | 895 | 1 week 20 hours ago by organic_farmer |
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Discussion of The Fresh Loaf Handbook.
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9 | 108 | 20 weeks 5 days ago by aarmogan |
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Concerns and comments for and by professional bakers.
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109 | 1021 | 3 hours 2 min ago by GinoArnold |
| Topic | Replies | Created | Last reply | |
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Scoring and baking cold dough | 9 | 14 weeks 3 days ago by Dan Richer |
3 weeks 3 days ago by karenoftheplain |
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Tiramisu | 3 | 1 year 23 weeks ago by tmarz |
10 weeks 1 day ago by kallisto |
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exceeding dough temperature in mixing bowl | 0 | 11 weeks 5 days ago by goddardrc |
n/a |
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Looking for any help regarding New Technology in bread baking equipment | 1 | 14 weeks 1 day ago by Ironlack |
14 weeks 1 day ago by ananda |
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Lactic Acid Fermentation in Sourdough | 91 | 3 years 16 weeks ago by Debra Wink |
30 weeks 4 days ago by azelia |
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Internal Temps of bread (not exactly advanced) | 9 | 33 weeks 3 hours ago by ActiveSparkles |
32 weeks 6 days ago by flournwater |
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l = (f + 1)n alpha baker needs beta help | 19 | 34 weeks 2 days ago by freerk |
33 weeks 5 days ago by freerk |
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Dense Loaves Help?? | 8 | 49 weeks 12 hours ago by raqk8 |
46 weeks 6 days ago by Just Loafin |
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Scoring Issues | 6 | 2 years 41 weeks ago by balabusta |
50 weeks 4 days ago by Itadakimasu |
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Bread Chemistry Question - My pav is flat! | 19 | 1 year 1 week ago by SarahZE |
51 weeks 1 day ago by SarahZE |
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Flat round loaves | 14 | 51 weeks 5 days ago by jherpers |
51 weeks 4 days ago by jherpers |
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Culturing, Growing and Baking with a Range of Wild Yeasts | 143 | 1 year 25 weeks ago by RonRay |
51 weeks 6 days ago by teketeke |
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I want to replicate King Arthur's bread flour with my own milled grains....KNOW HOW? | 8 | 1 year 4 days ago by FourPointer |
1 year 2 days ago by proth5 |
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Denser dough not proofing long enough? | 12 | 1 year 1 week ago by 1groovey |
1 year 1 week ago by jcking |
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baking as therapy | 3 | 1 year 7 weeks ago by Mini Oven |
1 year 7 weeks ago by teketeke |
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flour-bread weight ratio? | 4 | 1 year 27 weeks ago by sevenagir |
1 year 16 weeks ago by ssor |
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Pre-screening and Analyzing Recipes for Baked Goods | 9 | 1 year 25 weeks ago by MIchael_O |
1 year 22 weeks ago by MIchael_O |
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Inexperience with Hi Gluten Flour | 3 | 1 year 31 weeks ago by golgi70 |
1 year 31 weeks ago by PMcCool |
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Why did this work? | 2 | 1 year 34 weeks ago by Renee B |
1 year 34 weeks ago by Chuck |
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Rising times and pre-ferment percentages/whole grains | 1 | 1 year 38 weeks ago by SylviaH |
1 year 38 weeks ago by SylviaH |
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Science behind gummy bread | 4 | 1 year 39 weeks ago by PanDulce |
1 year 39 weeks ago by PanDulce |
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Potato water | 4 | 1 year 44 weeks ago by susu6 |
1 year 44 weeks ago by susu6 |
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Glycemic Load Testing or, the case for Sourdough | 21 | 2 years 40 weeks ago by ehanner |
1 year 47 weeks ago by emily_mb |
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Choosing a new oven | 15 | 2 years 13 weeks ago by Doc Tracy |
1 year 48 weeks ago by ErikVegas |
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bagels | 5 | 4 years 30 weeks ago by tommy d |
1 year 50 weeks ago by LindyD |
