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Title: Breadtopia - Artisanal Home Bread Baking

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This post details one way to save an overly slack bread dough "puddle" and figure out how it got that way and what you can do to prevent it happening in future bakes with the same ingredients.

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Sourdough cornbread has both deep flavor and a fluffy light texture because of one added step in the process: pre-fermenting all of the flour. This should make the cornbread more digestible, and it definitely brings the whole grain flavors into delicious prominence.

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Decorated with fresh heart-shaped strawberry slices, these soft and delicately sweet brioche buns are topped with homemade custard in the flavor of your choosing: vanilla, lemon, or raspberry.

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Bauernbrot or "Farmer's Bread" is a dense and flavorful bread from Germany, Austria, and Switzerland made with rye and wheat flours. This version features a yeast poolish and a rye sourdough, as well as brotgewürz (bread spice mix), which is made of caraway, anise, fennel, and coriander seeds. Enjoy this intense but balanced bread with butter, cold cuts, cheese and perhaps a bee...


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Black sesame swirl sourdough bread will wow your eyes and taste buds. It's easy to make black sesame paste from scratch with a spice grinder or food processor, and laminating two doughs together not only makes cool swirls, it strengthens the final dough for a nice airy crumb.


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