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When the moderators consider your request to join, we consider several aspects of your account. First, is there any indication that you have read these instructions and/or our Community Guidelines? For instance, we do not allow postings from pages created to promote businesses, blogs or YouTube accounts. If your request comes from one of those types of accounts, it will be rejected. Second, have you included a picture on your profile? All accounts with a "Blue Head" (the default image Google uses for accounts without a profile image) will be rejected. Third, does your account reflect that you are currently a responsible member of one or more other communities? If your profile does not show your posts to communities, your request will be rejected unless you share several posts directly with one or more of the moderators prior to asking to join the community. Fourth, since we value members who share their own thoughts about the art of bread, if your profile shows only material originally posted by others, your request will be automatically rejected.

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Fresh out of the oven and still crackling. White wheat and rye sourdough. Now I have an hour to make soip to go with the bread for lunch.
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White Sourdough, 75% Hydration
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9/20/17
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Pan au Levain
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19/09/2017
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After a loooong time, I finally baked again :)

Just a very simple Ruchbrot for cheese fondue. It's made from a Swiss flour called Ruchmehl.

With 70% hydration it is a very easy dough to handle. 1.8% of salt and just a pinch of fresh yeast. Mix it up and let it rest for 12 hours and you just need to give it a few stretch and folds in order to get the dough ready for proofing.

The flavour from the 12 hour fermentation is just gorgeous!
Easiest way to make good bread, Imo.
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9/17/17
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Bierbrot-Beer bread
Beer belongs in a glass, but a couple times per year, I also get the hankering to bake bread with it. A homebrewer friend gave me a couple litres of rye beer so.…
Beer makes up approx. 20% of the liquids in this bread, I also made a paste out of beer and wholegrain rye flour to spread on top of the loaves: a tradition out of Alsace.
I've used ; 10% rye leaven, 10% Biga with Type 550 flour and 0.2% fresh yeast in final dough. Ruchmehl (Swiss high extraction wheat flour) made up 77% of the flour bill, 3% Buckwheat flour(just to start using it up.
I got some good feedback on this batch, slice after slice it tasted rather good.
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Their is a tiny worm in my flour.. This flour is new.. What will i do? Can you help me pls... Can anyone experience this thing? If i just sift this flour is that enough? Is this harmful?
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Pan au Levain

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14/09/2017
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Red Quinoa & Barley Tartine Sourdough, 70% hydrated
20% Levain, 30% Barley Flour, 70% Bread Flour, 3% Barley Syrup, 2% Salt and cooked Quinoa
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