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3 votes
3 answers
162 views

What is it about Malthouse flours that makes them so "special"?

8 votes
4 answers
10k views

Dutch oven bread - bottom always burns

1 vote
1 answer
83 views

When increasing the amount of a single ingredient in bread, how do I calculate how much to increase the others?

15 votes
7 answers
40k views

Why is supermarket bread soft?

14 votes
15 answers
106k views

In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?

2 votes
1 answer
183 views

Can a Japanese bread knife be used to cut hard crust bread?

1 vote
3 answers
460 views

What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

4 votes
1 answer
152 views

Is double milled flour the same as 00 type flour?

1 vote
0 answers
254 views

How to make low-calorie bread?

11 votes
1 answer
2k views

Why do my breadmaker loaves rise unevenly top to bottom

7 votes
7 answers
22k views

What can I do to keep high hydration dough from sticking to my hands?

11 votes
7 answers
119k views

What to do about yeast that doesn't work?

4 votes
2 answers
371 views

Can you make french toast without eggs and gluten?

3 votes
1 answer
5k views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

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