Re: PJ’z sourdough pizza experiment in Chefman Home Slice Oven
Tried a 67% hydration with all trumps. 2.5% salt, 0.1 thickness factor. 22 hr room temp ferment. 5% starter. 5
Read moreTried a 67% hydration with all trumps. 2.5% salt, 0.1 thickness factor. 22 hr room temp ferment. 5% starter. 5
Read moreI’m posting stuff I found on a kick – not trying to make a statement of any kind.
Read more51mm doesn’t appear to be carried by PennMac anymore, and they didn’t respond to an inquiry about it. Anyone know
Read moreOne restaurant doesn’t make it a thing. Show me pics from 5 restaurants, not 5 pics from 1.
Read moreQuote from: zare111 on Today at 01:40:20 PM68% hydration, 8% WW/92% KAAP, 16% starter, 3% salt. Bulked 5 hours, balled
Read moreAt pizza baking temps, the thermal conductivity of air and steam are pretty much the same, so I doubt the
Read moreI reckon a light coat of water would likely evaporate almost immediately in the heat of the oven, so it
Read moreQuote from: Bill/CDMX on Today at 04:07:06 PMhttps://www.amazon.com/dp/B0848HZPS3/?tag=pmak-20? That thing is amazing. According to the before and after pictures, it
Read moreQuote from: TXCraig1 on Today at 03:55:35 PMWould a battery-operated paint sprayer work with baby oil? Asking for a friend.
Read moreWould a battery-operated paint sprayer work with baby oil? Asking for a friend.
Read more