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Pinecone Attack
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Bakers - Pinecone Attack
c/bakers
11
c/bakers
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eric540
•
3d ago
Flour scale changed my bagel game after 14 years of guessing
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6
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gray_gibson
•
3d ago
Talked with a cookie baker in Tulsa and it flipped my sourdough routine
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9
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noah_palmer42
•
4d ago
That one customer who critiqued my sourdough crumb at 7am
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16
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robin777
•
6d ago
Three failed attempts at sourdough before I figured out my water
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4
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umab86
•
9d ago
Grandma's recipe card had no measurements, took me 20 years to get it
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9
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pat719
•
9d ago
The 4 AM croissant batch that finally clicked for me
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0
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maxp68
•
10d ago
The county fair demo that almost set off the fire alarms
1 comments
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22
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blairm44
•
11d ago
50 loaves in, I finally hit 200°F internal temp without checking my thermometer
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12
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robert275
•
11d ago
Serious question, is the 12 hour bulk ferment actually better or just trendy?
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11
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brian_ward55
•
11d ago
A customer's comment about my sourdough changed my whole scoring method
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1
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ryanrodriguez
•
12d ago
Ditching the digital thermometer for an old-school probe
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25
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jason_fisher4
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12d ago
Sourdough starter that tripled in 4 hours, does that mean it's healthy or running hot?
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23
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eric_price
•
13d ago
A customer asked me to scrape my stand mixer and I still think about it
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13
c/bakers
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tarak17
•
13d ago
Switched from parchment to silicone mats last month, never looking back
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14
c/bakers
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eric_carr
•
15d ago
Walked into a commercial bakery and they don't even weigh their flour
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