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Blog Posts:

Launching Two New Courses!
What Would You Suggest?
And the Winners Are…
Launch of New Course – Decorative Bread Scoring Techniques!
March Birthday Fun! Discounts, Contests, Giveaways!
New Instructor with a New Course on the Way
How to get Blisters on Your Bread Crust – Bubble Crust
Protecting Gluten in a Weak Dough
The New Fourneau Bread Oven Insert
Baking “Sour” San Francisco Sourdough Bread
Interested in a Bread Baking Retreat/Vacation in France?
Make Your Own Sourdough Starter With Me Event
Make a Sourdough Starter With Me
Happy Holidays Everyone!
What’s Going On

Formulas: 

Forbidden Sourdough Chocolate Cake
Sourdough Sour Cream Biscuits
Sourdough Pizza Crust
Dark Rye and Black Rice Sourdough
100% Whole Wheat Sourdough at 80% Hydration
Test Loaf Formula Whole Wheat Variation
Sourdough Waffles from “Make Your Own Sourdough Starter With Me!”
Sourdough Kaiser Rolls
Test Loaf Full Formula from “Make Your Own Sourdough Starter With Me!”
Light Onion Rye Loaf
Big Bear’s Bread
Bi Colored Croissants
Dill Onion Rye Loaf
Homemade Bread with Liquid Sourdough
Paprika Sugar Bread

More: 

For Great Bread, Pre-heat Your Oven Adequately
What Does the “Ash Content” of Flour Mean?
Dough Hydration Calculator
About Bread Ingredients
Make Your Own Sourdough Starter With Me! Page 2
Live Event – Make Your Own Sourdough Starter With Me!
Dutch Oven Hack
Sheet Pan Sizes and Dough Troughs
The Quest for Finer Flour
Are Finer Flours Better?
Ciabatta Formula
Paesano Batard Formula
Baguette Formulas
Baking with Steam
Constructing an Earth Oven
Even More

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