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Blog Posts:

Naturally Leavened Bomboloni (Doughnuts)

Apple butter Cake (Sourdough) with Ermine Frosting

Sour Cream and Cardamom Blueberry Muffins

Black Charcoal Buns

Braided Pesto & Walnut Bread

Laminated Dough

Sweet Easter Bread

Sourdough Brioche Buns

Fluffy Pancakes

Make Bread with Fruit Yeasted Water

Fruits and Nuts Sourdough

Sourdough Baking has Exploded in Popularity!

Better Baking Bakers

Ruth’s Oatmeal Cookies

Formulas:

Sourdough Pizza by Ralph Nieboer

Diddly Buns for Breakfast

Whole Wheat Bread – Using Old Starter

Rye Sourdough with Cracked Wheat

Overnight Sourdough with No Folds

Wheat ‘n Teff Seeded Loaf

Sourdough Seeded Spelt Sticks

Belgian Buttermilk Waffles

Raisin Walnut Cranberry Sourdough

Sourdough Banana Bread with Butter Crumbs

Soft Hybrid Buttermilk Dinner Rolls

Peanut Butter Christmas Cookies

Quick Multi-Purpose Dough

More:

More About Flour

Baker’s Glossary – Baking Terms

Experiments With Freezing Dough (Sourdough)

Purple Barley Baguettes

About Sugar & Desserts

Stitching Technique for Small Batard Bread Shaping

Wrap and Roll Method of Shaping a Small Batard

Braided Challah Winston Knot – Demo by Andrew Meltzer

How to Fold Ingredients into Dough and Shape

Salt and it’s Effect in Bread Baking

Flour Quality and Artisan Bread – Andrew Ross

The Life Cycle of a Sourdough Starter

For Great Bread, Pre-heat Your Oven Adequately

What Does the “Ash Content” of Flour Mean?

Dough Hydration Calculator

Making 60% Motherdough

Make Your Own Scoring Knife

Make Your Own Sourdough Starter

Bread Dough Binders

Shiny Crust Glaze

Final Proof – When is my Dough Ready to Bake?

Slowing Down a Starter or Dough

Baking Failures

Fresh Ground Flour and Home Milling

The Stages of Dough Development

Starter Hydration Conversions

Reasons for Dense Dough

How to Figure Baker’s Percent

Experiments with Autolyse #1

Experiments with Autolyse #2

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