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Sticky:
Baking Bread...Full Time! by Dave Mott » Sun, 2018-10-28 21:49 |
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by Dave Mott Thu, 2018-11-01 07:59 |
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Transferring from banneton to hot iron dutch oven by ChiaPetite » Sun, 2014-07-20 17:34 |
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by Katesy Wed, 2019-06-26 08:11 |
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Using a Spiral Mixer by Dave Mott » Mon, 2019-01-21 09:27 |
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by Dave Mott Mon, 2019-01-28 13:01 |
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Starter by grace_muir » Tue, 2018-11-13 06:12 |
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by jacob burton Sun, 2019-01-06 19:15 |
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Going Local by Dave Mott » Fri, 2018-11-09 13:28 |
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by jacob burton Thu, 2018-11-29 19:31 |
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History of bread in my family by Dave Mott » Wed, 2018-11-07 08:11 |
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by Kit Thu, 2018-11-08 07:32 |
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My New Space by Dave Mott » Sat, 2018-11-03 19:58 |
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by Dave Mott Wed, 2018-11-07 08:30 |
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Two Sourdough problems by Weeder » Fri, 2018-10-12 17:25 |
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by jacob burton Sun, 2018-10-14 15:49 |
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Thanks and advice. by Bigblue » Thu, 2018-05-31 12:51 |
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by jacob burton Sat, 2018-06-16 21:48 |
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bread recipe by costicousteau » Mon, 2018-06-11 10:12 |
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by costicousteau Mon, 2018-06-11 10:12 |
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Large quantities of flour storage by andymaluche » Sat, 2018-05-12 17:57 |
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by jacob burton Fri, 2018-05-25 10:50 |
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Bread Knives by bobku » Mon, 2015-11-16 11:18 |
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by rosajane Thu, 2018-04-19 23:27 |
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Throwing out sourdough by Devpasc » Sun, 2018-03-11 23:22 |
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by jacob burton Fri, 2018-04-13 10:33 |
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Adding yeast by KFK » Mon, 2018-02-12 19:46 |
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by jacob burton Mon, 2018-02-12 21:00 |
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How do seeds figure in? by bfotk » Thu, 2017-03-16 09:52 |
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by bfotk Thu, 2017-03-16 09:55 |
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Tweaking a rye loaf by bfotk » Thu, 2017-03-16 09:35 |
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by bfotk Thu, 2017-03-16 09:35 |
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Enzymes and Hot Water Mash by Chris Klindt » Wed, 2016-10-05 03:48 |
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by Chris Klindt Wed, 2016-10-05 07:37 |
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New starter... by Wartface » Tue, 2016-09-27 15:53 |
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by Chris Klindt Sun, 2016-10-02 07:01 |
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dough collapsing when shaping by cavezy » Sat, 2016-09-03 16:27 |
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by jacob burton Thu, 2016-09-08 10:13 |
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stretch and fold--bench vs bucket by ChiaPetite » Mon, 2016-06-27 16:30 |
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by jacob burton Sun, 2016-09-04 22:20 |
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Huge holes in basic sourdough loaf... by Wartface » Mon, 2016-08-29 17:05 |
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by jacob burton Sun, 2016-09-04 21:27 |
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Fail Fail Fail by DamianV » Sun, 2016-07-03 01:51 |
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by BAKER BARISTA Thu, 2016-07-07 10:30 |
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protein % after sieving by DamianV » Tue, 2016-06-21 00:13 |
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by DamianV Tue, 2016-06-21 00:13 |
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Hamburger rolls by bobku » Sat, 2016-05-21 18:28 |
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by bobku Sun, 2016-05-22 19:16 |
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Hamburger rolls by bobku » Sat, 2016-05-21 18:28 |
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by bobku Sat, 2016-05-21 18:28 |
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Percentage of Protein by Chris Klindt » Sat, 2016-04-30 06:56 |
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by Chris Klindt Mon, 2016-05-02 14:46 |
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Sour Dough Starters by Chris Klindt » Sat, 2016-04-30 06:16 |
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by Chris Klindt Sat, 2016-04-30 06:16 |
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4 squares slashing pattern by Gadzik » Wed, 2016-04-13 22:34 |
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by Gadzik Sun, 2016-04-24 23:54 |
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Second Sourdough Bake by Chase919 » Sat, 2016-03-12 09:38 |
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by Chase919 Sat, 2016-03-26 00:04 |
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I am selling my bread finally. And I love cold proofing. by Gadzik » Fri, 2016-03-11 05:35 |
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by jacob burton Fri, 2016-03-18 10:16 |
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How much starter? by bfotk » Sat, 2014-04-05 07:57 |
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by Avi@Decadence247 Thu, 2016-03-17 13:20 |
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Bread x 2 by Dave Mott » Sun, 2015-06-14 22:04 |
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by Anodrewma Mon, 2016-03-14 15:29 |
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Sourdough Starter (Page: 1, 2, 3)
by esavitzky » Sat, 2011-05-21 18:53 |
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by RobynH Mon, 2016-03-07 14:48 |
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Rosemary and Black Olive Country Loaf by Dave Mott » Sat, 2015-02-14 06:34 |
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by Chase919 Mon, 2016-02-29 20:20 |
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First Time Sourdough from Starter - Great! by brumby041 » Tue, 2016-02-16 04:36 |
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by brumby041 Tue, 2016-02-23 09:57 |
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what is the bulk fermentation for? by Gadzik » Fri, 2016-02-12 10:01 |
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by jacob burton Mon, 2016-02-22 13:40 |
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Honey Oatmeal Bread recipe to Sour Dough by Danni » Sat, 2015-11-14 18:15 |
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by Danni Sun, 2016-01-24 17:22 |
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Oven rise and timing of folds. by Danni » Fri, 2016-01-22 16:58 |
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by jacob burton Sat, 2016-01-23 09:53 |
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Considering Bulk fermentation by Dave Mott » Tue, 2015-12-22 20:16 |
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by Dave Mott Tue, 2015-12-22 21:11 |
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Controlling open crumb by bfotk » Fri, 2015-11-06 07:11 |
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by bfotk Mon, 2015-12-07 08:27 |
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Starter questions by Pete » Sun, 2015-11-22 12:48 |
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by jacob burton Thu, 2015-12-03 22:24 |
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Protease and delayed fermentation by Dave Mott » Thu, 2015-11-26 14:34 |
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by Dave Mott Mon, 2015-11-30 17:35 |
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Sourdough is life! Life is sourdough! by Dave Mott » Wed, 2015-11-25 14:05 |
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by jacob burton Wed, 2015-11-25 19:14 |
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Autolyse by bfotk » Mon, 2014-04-14 19:49 |
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by easer79 Tue, 2015-11-24 22:06 |
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Less Sour Starter by bobku » Thu, 2015-11-12 13:25 |
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by jacob burton Mon, 2015-11-16 16:51 |
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Sourdough starter recipes by Anonymous » Mon, 2012-10-15 14:11 |
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by Anonymous Wed, 2015-11-11 23:23 |
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No sour taste? by RAM » Fri, 2013-04-26 13:27 |
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by RAM Wed, 2015-11-11 23:22 |
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Fougasse by Ed_f » Thu, 2014-08-21 20:30 |
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by Ed_f Wed, 2015-11-11 23:20 |
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Sandwich Loaf Sourdough by gcranshaw » Mon, 2014-07-28 11:41 |
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by Blaa Wed, 2015-11-11 23:10 |
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Hydration question by russt » Wed, 2013-01-02 13:12 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Storage of sourdough starter by Sticky Mitts » Fri, 2015-01-02 09:58 |
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by Sticky Mitts Wed, 2015-11-11 23:10 |
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Long term storage of sourdough starter, transporting starter by bfotk » Fri, 2014-03-21 21:02 |
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by bfotk Wed, 2015-11-11 23:10 |
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Whole Wheat Sourdough by esavitzky » Tue, 2011-12-27 09:55 |
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by Wisconsin Limey Wed, 2015-11-11 23:10 |
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non-cast iron dutch oven by bfotk » Mon, 2014-08-18 06:59 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Oven temperature for sourdough bread by candice » Wed, 2015-02-04 14:32 |
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by redeemed763 Wed, 2015-11-11 23:10 |
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Teresa Greenway's double hydration technique/theory by Gadzik » Fri, 2015-06-26 22:39 |
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by Gadzik Wed, 2015-11-11 23:10 |
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Thanks chef , I need help ... by tony » Wed, 2012-08-15 11:23 |
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by tony Wed, 2015-11-11 23:10 |
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Wholewheat % in Sourdough recipe by mesaboogieman » Wed, 2014-09-24 06:51 |
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by mesaboogieman Wed, 2015-11-11 23:10 |
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Sourdough Starter in hot temperature by tony » Sat, 2013-07-06 08:36 |
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by any_one Wed, 2015-11-11 23:10 |
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The benefit of understanding the Baker's Percentage system... by Wartface » Wed, 2015-03-25 14:42 |
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by Wartface Wed, 2015-11-11 23:10 |
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Changing up flours in your sourdough starter? by Dave Mott » Mon, 2014-04-21 09:08 |
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by Ed_f Wed, 2015-11-11 23:10 |
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odd looking starter by bobku » Sat, 2015-08-01 05:34 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Crunchy crust goes soft? by Anonymous » Wed, 2012-09-26 00:22 |
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by labradors Wed, 2015-11-11 23:10 |
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Instant yeast in preferment recipes by bfotk » Sat, 2014-11-22 21:56 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Technique for Artisan Crust in Home Oven by Anonymous » Wed, 2013-08-07 15:11 |
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by smilingcat Wed, 2015-11-11 23:10 |
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Feeding the starter by SandyH » Fri, 2015-05-01 13:59 |
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by SandyH Wed, 2015-11-11 23:10 |
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Baking a BIG loaf by bfotk » Sun, 2014-06-01 06:30 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Bulk ferment in fridge by The muffin man » Mon, 2015-08-17 11:27 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Recently Reserected Long Term Storage Starter by Icemanxxxv » Wed, 2015-10-14 06:37 |
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by Icemanxxxv Wed, 2015-11-11 23:10 |
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How much levian to keep by Dave Mott » Fri, 2014-12-12 10:33 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Preferment Questions and clarification by strikingtwice » Wed, 2014-01-22 15:56 |
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by jacob burton Wed, 2015-11-11 23:10 |
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flat holes (between layers of the dough?) by Gadzik » Thu, 2015-05-21 13:52 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Autolyse by Dave Mott » Fri, 2014-06-27 19:23 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Converting traditional to sourdough--oh my! by ChiaPetite » Fri, 2014-07-25 19:05 |
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by Mondosue Wed, 2015-11-11 23:10 |
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Sad Starter by GimpyBee » Thu, 2012-12-13 14:25 |
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by GimpyBee Wed, 2015-11-11 23:10 |
