Author: admin

True that the overall process can be imperfect with many variables that are difficult to control. That being said, I

105 for a 313, little too much sauce, but one of the best crumbs I’ve gotten from a Detroit. Finally

Quote from: TXCraig1 on Today at 06:02:29 AM It may or may not matter. In general, the smaller the batch,

Quote from: All about the base on Today at 03:59:29 AM How does it work with old dough- I’ve seen

Cook Day!!!  Still fighting a stomach virus but that wasn’t stopping me today. First skin ended up with a few

Anyone try these polidori sausage?  All three of them smell amazing, can’t wait to break into them.  4 for $20

Okay, so dough is almost ready. 30 mins bench rest, covered with baker’s linen and then into the S&F phase

Had some dough additions for bread dough delivered yesterday. One is not a surprise but rather a staple for me…Organic

Quote from: Jersey Pie Boy on June 07, 2024, 10:40:58 PM Arrived at the door today, Mike  The right size

Those dough balls look great to me! I don’t think your dough is flattening too much, 70% is a ton