Author: adminDev

Diastatic malt has enzymes that break down the starch in the flour/dough into sugars. It can aid in flavor development,

Craig, Thanks very much for that recipe! I’m researching “Low” Diastatic Malt. The Diastatic Malt that I have is “Modern Mountain”

Quote from: PapaJawnz on Today at 09:37:46 AMThanks Decoy!  I’ve tried those pepperoni before and like them but damn that

Quote from: TXCraig1 on Today at 08:22:09 AMLikewise, I can’t get the bottom color I want on stone – but

Quote from: waltertore on Yesterday at 01:11:35 PMThe 12×18 are the same, just like the original allied pans were.  The

Quote from: Georgev on Today at 10:23:33 AMWalter are the corners more sealed up now?  I have some 12×12 that

23oz for a 22″ pie seems awfully low. TG uses 30oz for a 20″ pie. But his pies have a

Quote from: TXCraig1 on Yesterday at 08:04:03 AMThe mushroom white truffle is possible the #1 all-time favorite for my guests.

Awesome! I live in Marlboro, went to Marlboro high school and all

Quote from: hammettjr on Today at 10:52:49 AMHow does this look? I’ve spent most of my baking career underfermented…I definitely