Re: Baker’s yeast quantity prediction model – please compare to your results
I’d also add that when you’re pulling recipes from sites intending to put them out to large audiences (that are
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Re: Baker’s yeast quantity prediction model – please compare to your results
Quote from: Detmsp on Yesterday at 09:02:36 PM I don’t think that explains it because this is showing that dough
Read moreRe: Baker’s yeast quantity prediction model – please compare to your results
Quote from: Detmsp on Yesterday at 05:05:33 PM I’m trying to figure out what I’m missing here, because the amount
Read moreRe: Major Pizza Chains are having a bad day.
I worked at Dominoes for a while about a decade ago. Ate a lot of free pies. The problem is
Read moreRe: Pizza in Germany
I think the flour blend makes for better reheat than 100% 00 which is perfect as I make a whole
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Re: Today’s Bread
Quote from: Pizza_Not_War on Today at 03:41:52 PM I’ve finally nailed the process for making 100% whole wheat bread. Awesome!
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Re: Today’s Bread
Quote from: Pizza_Not_War on Today at 03:40:26 PM yes. The entrapment of steam is the thing that makes it work.
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Re: Lou’s Tomatoes
Quote from: Essen1 on Today at 12:51:46 PM I have tried almost every retail “san marzano” or san marzano-style tomatoes,
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Re: Today’s Bread
I’ve finally nailed the process for making 100% whole wheat bread.
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Todd Wilbur?
Found a Pizza Hut pan pizza recipe by Todd Wilbut on the internet. Has anyone heard of him? Has anyone
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