Author: admin

I bought the seasoning a few days ago. I have not had a chance to make a pizza with it

Your dough looks really nice. This is how I open my dough:

Quote from: robertofrog01 on June 21, 2024, 01:42:40 AM All this leads me to believe that a very hot and

You added a lot of fermentation time to your workflow and kicked it off with time at room temp. As

All of my cold ferment dough got turned into garlic knots then frozen since the dough was getting old.  I

Beautiful pizzas Arne!  The sausage? (2nd pizza) is calling my name 

I cold and room temp ferment my doughs using my culture.  I will say there is something very satisfying about

Quote from: Bill/CDMX on Today at 01:43:56 PM Huitlacoche. IYKYK. Nice!  I’ve never had that before.  I am a friend

Quote from: PapaJawnz on Today at 01:39:46 PM Yummy!!    Any meat in there?  Looks delicious. Huitlacoche. IYKYK.