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[IP] bagels and geneva's temp basal

I forgot to mention that geneva's 0.7 temp for 3 hours for the bagels is
about a 30% increase.

for the ones who are deciding between D and MM....

you can use a temp basal instead of square/ dual wave to accomplish this
incredibly arduous task of dealing with white , refined flours.   the pizza,
bagel, capn crunch thread.


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