Re: Post a Pic of Your Pie – Daily Update
5 days cf, came out decent. leftover pie for freinds to take home, thats why its in a box.
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Author: admin
Re: Flour Protein Content and Fermentation Times
Quote from: Anton1 on Yesterday at 11:09:12 PM I not going to try a confirm or disprove any of ChapGPT’s
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Re: Poolish
Reason to change was propably so, that i found more good recipes for biga some years ago. For example “Biga
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Re: Today’s Bread
Quote from: Pizza_Not_War on November 13, 2023, 01:53:45 PM 100% whole wheat sourdough. Got a few pointers from BarryVA, thanks!
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Thanks Tony.
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Re: Post a Pic of Your Pie – Daily Update
Quote from: Timpanogos Slim on Yesterday at 10:33:01 PM I figure a stainless drywall knife will keep my knuckles further
Read moreRe: Today’s Bread
Quote from: PapaJawnz on Yesterday at 07:59:16 PM Soft sourdough rolls – https://www.theperfectloaf.com/super-soft-sourdough-rolls/#tasty-recipes-10782-jump-target That’s one of my favorite formulas from
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Re: Post a Pic of Your Pie – Daily Update
We all know about the Grandma Pizza but I call this the ‘Grandpa Pizza’ inspired by this video:
Read moreRe: From home kitchen to a commercial kitchen… Need advice
This is all great advice and very much appreciated. @Highstakes – I totally agree on getting down to basics when
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Re: How do you evaluate success as a new shop?
High Stakes…you may well be aware, but you can select certain mail carrier routes where you want you EDDM to
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