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1 week 1 day ago

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hajonnes

increasing souerdough starter.

3 weeks 6 days ago

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Vicco

Different flour for starter, leaven, dough?

1 month 6 days ago

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AsburgerCook

Do We Really Need Steam?

2 months 4 days ago

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squattercity

the future of bread on a warming planet

2 months 1 week ago

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AsburgerCook

Managing Dough Temperature

2 months 3 weeks ago

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Evrenbingol

Dough oxidation

3 months 1 week ago

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alcophile

Whole wheat hot cereal?

3 months 1 week ago

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Moe C

How to start a TFL blog

3 months 3 weeks ago

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The Roadside Pi...

Five minutes you will never have back.

3 months 4 weeks ago

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Valdus

The Perfect Loaf- Membership Reviews

7 months 6 days ago

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Precaud

Material simulating a loaf load

7 months 1 week ago

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Moe C

Avatars

7 months 2 weeks ago

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louiscohen

Mass Effect

7 months 2 weeks ago

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squattercity

for those desperately seeking a dutch oven

7 months 3 weeks ago

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chleba

adding potato to bread dough

8 months 5 days ago

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squattercity

the cost of a loaf of bread

8 months 3 weeks ago

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Bakes.inthelakes

Best time to perform sourdough lamination (not...

8 months 3 weeks ago

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Bakes.inthelakes

Humidity and hydration compatibility during bulk...

9 months 4 days ago

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BrianShaw

Spam .

10 months 1 week ago

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mwilson

The best mixer in the world!

10 months 2 weeks ago

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The Roadside Pi...

"I would ask the waiter for bread....

10 months 4 weeks ago

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The Roadside Pi...

Flash format video

1 year 16 hours ago

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Precaud

Is discussing yogurt making OK here?

1 year 1 week ago

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breadomatic

Mixing more water in after kneading...

1 year 3 weeks ago

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arma411

Bread Dad Jokes

1 year 1 month ago

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pain_de_remesy

From: Microbiology of Fermented Foods 🤓

1 year 4 months ago

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TMac

Problem with elasticity and holding shape

1 year 5 months ago

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TiuingGum

Rye is extending bulk fermentation time.

1 year 7 months ago

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Precaud

Baking recipe organizer app for Android?

1 year 7 months ago

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mwilson

Quintessentially British

1 year 7 months ago

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hajonnes

minimizing gluten formation?

1 year 8 months ago

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N62769

Hobart N50, 5 Quart / Qt. Commercial Mixer; Model...

1 year 8 months ago

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Evrenbingol

Liquid to Stiff Starter.

1 year 8 months ago

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drewgi

Recipe Calculators, Converters, Spreadsheets

1 year 9 months ago

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mwilson

This Week in Wine

1 year 9 months ago

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Vinay Hasija

Ingredient Unit Conversion Tool

1 year 9 months ago

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singingloon

Hybrid rye grains

1 year 10 months ago

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riserofthebre4ds

Anyone ever bought starter dough off someone...

1 year 11 months ago

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DutchSourdough

Question on bulk fermenting with cold room...

1 year 11 months ago

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rondayvous

Japan beat Germany and France

2 years 2 weeks ago

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rondayvous

Single Celled Fungi

2 years 1 month ago

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baymaxbakes

Brioche hydration and sticky concerns

2 years 1 month ago

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Huh What

One of my other hobbies

2 years 2 months ago

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burgerunner

Flour moisture content

2 years 2 months ago

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NicksCB4

Save energy by baking bread on top of the stove...

2 years 4 months ago

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burgerunner

Low ash content flours

2 years 5 months ago

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idaveindy

Humor: Cat Loaf.

2 years 5 months ago

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mwilson

Common acids

2 years 6 months ago

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idaveindy

Guar gum to reduce glycemic index of white flour.

2 years 7 months ago

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alcophile

Reducing phytic acid in wheat bran

2 years 7 months ago

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tfmc369@gmail.com

Need help with making fruit extracts

2 years 7 months ago

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idaveindy

Biblical bread, Passover, feeding 5000, Last...

2 years 8 months ago

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troglodyte

Dumb Website Questions

2 years 8 months ago

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idaveindy

Avoiding automatic photo rotation.

2 years 8 months ago

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idaveindy

My two mixers, no frills, very cheap.

2 years 8 months ago

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K.C.

10 captchas - Twice to log in ?

2 years 8 months ago

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mwilson

SD Parameters - Blog Extract [07.03.22]

2 years 8 months ago

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Sparkie

Italian flour

2 years 8 months ago

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colinm

Causes of Oven Spring

2 years 9 months ago

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Abe

Something Wrong With TFL Formatting, Floyd

2 years 9 months ago

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a.peabody

Save blog post without publishing

2 years 9 months ago

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idaveindy

50 pound surcharge on packages.

2 years 10 months ago

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foodforthought

Waaaah… my posts keep getting duplicated???

2 years 11 months ago

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HeiHei29er

Line spacing on forum posts

2 years 11 months ago

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texasbakerdad

Looking for a BBQ/Smoker forum similar to TFL

2 years 11 months ago

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Benito

Wet Gluten Content of Flour

2 years 11 months ago

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wendyrug

What is a "byggmaltekstrakt" ("lys...

3 years 2 weeks ago

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idaveindy

Nerd humor: TSP vs TBSP.

3 years 1 month ago

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clazar123

anybody else getting redirected using the search...

3 years 1 month ago

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mwilson

New paper on panettone

3 years 1 month ago

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idaveindy

How milk is delivered in Japan.

3 years 2 months ago

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paul0130

Raspberry Pi Proofing Box

3 years 3 months ago

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slowriser

Two Questions - Hydration and Bulk Fermentation

3 years 3 months ago

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wlundycan

Three Sisters and Bread

3 years 3 months ago

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Dan_In_Sydney

Baguette - long bulk vs poolish

3 years 4 months ago

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ned55

Baking steel workflow and enhancements

3 years 4 months ago

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Dave Cee

De Buyer 40cm Carbone plus fish pan

3 years 5 months ago

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Trent's Bread

I think the key to the door is in here, I just...

3 years 5 months ago

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Trent's Bread

Want to see my data? Ask me questions? Offer...

3 years 5 months ago

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mwilson

Impromptu LM pH data (Temp)

3 years 5 months ago

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optimizing recipe(s); where best to add some...

3 years 6 months ago

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Ittayd

Explanation of DDT formula

3 years 6 months ago

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Mallbee

Light rye “lid” on dark pumpernickel

3 years 6 months ago

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idaveindy

Happy Star Wars Day !

3 years 7 months ago

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idaveindy

What to make with bread? Toast !

3 years 7 months ago

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RainingTacco

Acidity effect on gluten strength

3 years 7 months ago

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NotBadBread

Opinions on how best to incorporate a machine...

3 years 7 months ago

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GaryBishop

Immersible Bluetooth Thermometer

3 years 8 months ago

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charnini

Vegan choux

3 years 8 months ago

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MaisPalestine

Baguette..technical

3 years 8 months ago

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ibor

The lockdown bakers who turned professional

3 years 8 months ago

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Jbaker

Croissants changing shape while baking

3 years 9 months ago

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RainingTacco

Towel/Wet towel vs wrap foil vs airtight lid

3 years 9 months ago

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BlackBird74

(Ice) Cold water vs fermentation with less yeast

3 years 9 months ago

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meb21

Freezing dough for kolache??

3 years 9 months ago

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ChrisJRutter

Baguette slashes closing up

3 years 9 months ago

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gerhard

Snow

3 years 9 months ago

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windycityloafster

Yeast Water and Beer

3 years 9 months ago

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windycityloafster

Starter Feed Leniency

3 years 9 months ago

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alfanso

Testing in line comments

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