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 Post subject: hello
PostPosted: Fri Apr 25, 2014 12:45 pm 
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Joined: Sun Mar 24, 2013 8:27 pm
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Hello

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Last edited by Master Yoder on Tue Mar 10, 2015 2:02 am, edited 6 times in total.

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PostPosted: Fri Apr 25, 2014 1:08 pm 
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Joined: Sat Mar 23, 2013 6:27 am
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Location: Sanctuary Lakes, Melbourne
Fantastic Karl
I bought the Ken Forkish book but your instructions are even better, the photos are great. I've only mixed by hand, so impressed to see the dough hook.

I'm looking forward to the next episode!

Hector

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PostPosted: Fri Apr 25, 2014 7:53 pm 
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Nice work. The recipes I most admire are the ones that motivate me to get off my butt and try it - this is definitely one of those.

Thanks for sharing.


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PostPosted: Fri Apr 25, 2014 7:59 pm 
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Joined: Sat Apr 06, 2013 2:04 pm
Posts: 123
Sensational write up mate - makes me hungry 5 minutes after a big Friday night feed!

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PostPosted: Fri Apr 25, 2014 8:37 pm 
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Joined: Wed Mar 20, 2013 8:22 pm
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Nice effort. Will try this one!!
Cheers


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PostPosted: Sat Apr 26, 2014 1:24 am 
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Thanks Master Yoder.

Fantastic detailed post.
Hope I can replicate your results.

Cheers

Humpee


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PostPosted: Sat Apr 26, 2014 4:26 am 
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Great post!!!
Do you mind if I link this up on the Facebook page?

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PostPosted: Sun May 25, 2014 7:01 pm 
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Joined: Mon May 05, 2014 12:48 am
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Location: Aspendale Gardens
Fantastic detailed recipe. There's no doubt in a newcomers mind what needs to be done. The results look amazing. I love the science of the fermenting process. Can't wait to have a crack. Thanks so much for taking the time to pass on your experience.


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PostPosted: Sun Oct 12, 2014 4:59 pm 
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Joined: Sun Oct 12, 2014 4:39 pm
Posts: 1
I've just stumbled across this forum while looking for places to buy Caputo flour. I'm so excited, we're in the process of having a Polito oven built. They delivered stand and base on Friday and will start work tomorrow.

Thanks Master Yoder for the recipe, it looks fabulous. Can't wait to try it out. Also thanks for the info on where to buy the flour. :)


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