Re: Bland and tough dough?
Quote from: Timpanogos Slim on Yesterday at 01:22:28 AMAgreed. When i make pullman bread, i let my mixer knead the
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Re: Bland and tough dough?
Quote from: foreplease on August 09, 2024, 04:35:01 PMTry about 3 min of mixing and 2.25-2.5% salt in your next
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Re: My Dream of opening a pizzeria
What an incredible gift you have been given! The review from Margaret is priceless too!
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Re: Crust too crispy /crunchy
Welcome to the forum, Vince. The post you quoted is from 13 years ago. You might have better luck posting
Read moreRe: Tom Lehmann/Yuval cold fermented pizza dough
Congratulations on your good outcome. Your final 4 images appear as broken links. I would love to see them if
Read moreRe: Tom Lehmann/Yuval cold fermented pizza dough
progress report. well…… it was a resounding success im pleased to say a few pics…….. dough out of fridge and
Read moreRe: PizzaApp and over proofed balls
This is how they look like now. Quite sticky but less flat than they usually are. However I have a
Read moreRe: Hillshire farm pepperoni any good?
I haven’t tried rosa grande but i do like hormel cup & crisp, which is saying something because after untold
Read moreRe: Bland and tough dough?
Agreed. When i make pullman bread, i let my mixer knead the dough for 14 minutes. Pizza dough? Maybe 3.
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Re: All Trumps unbleached/unbromated substitute in 25# bags
Steve.Pretty sure they’re all the same flour with different labels for marketing. Home users are familiar with the name Gold
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