Re: My Journey Thus Far

Quote from: E.B. on Yesterday at 02:43:50 PMThanks, Yuvalvv!

I just bookmarked your blog.  It looks like it’s going to be a blast to read!

Thank you Ed! Get ready for a lot of reading

Quote from: gcpizza on Yesterday at 05:03:24 PMI’ll make the suggestion that it be considered best practice when providing a dough formula in a post here on the forum that the brand and if known, the Lintner value be included in the formula when diastatic malt is used. I imagine that for completeness when malt is used that a flour brand specification should also be included in the formula. That way someone using the formula will know what ingredients specifically were used and can make the appropriate adjustments for their given situation.