Author: admin

There you go! Looks great. Doing the conversion of measurement that looks to be about the same, maybe 1 gauge

Quote from: FeCheF on Yesterday at 09:34:28 PM Its actually cheaper to buy to buy a slab of cured bacon

Quote from: FeCheF on Yesterday at 09:34:28 PM Its actually cheaper to buy to buy a slab of cured bacon

Quote from: LucianoButNoO on May 13, 2024, 06:15:29 PM Looking great! Thanks man!

Correct, both elements are independent for temp and wattage. ( which also contributes to the nuisance of setting the temps

I recall Kenji called out the acidification of the dough during the long ferment breaks down the gluten, allowing for

Quote from: scott r on Yesterday at 09:28:55 PM Jonas, thanks for turning me on to the Mastro Calabrese, its

Quote from: RGE79 on Yesterday at 05:08:39 PM You could try a purple basil, purple cabbage, or raddichio. oh i