Author: guasw2

Quote from: WhyNot on October 27, 2024, 01:26:04 AMHey, Did you receive it ? How much were custom taxes ?

Quote from: Neil O on Today at 08:05:39 AMThen I started wondering about what is different about the flour. I

Quote from: Pizzaman106 on Yesterday at 04:04:32 PMWhat about a pineapple pizza on the Neapolitan thread? I’m actually amazed every

Quote from: Neil O on Today at 08:05:39 AMwhat is different about the flour The marketing department behind it.

Quote from: mauro on Today at 05:46:43 AMHi Craig, may I ask you the parameters (and the formula) you used

Whatever the case i think Scratch does not get the pizzamaking.com seal of approval. For pure diastatic malt it seems

Thanks, Decoy. 

Seems to be coming to that sad point of the year over here when it’s really getting too cold outside

I agree, and also you should get more oven spring which is something you start to lose as dough weakens

Quote from: kori on Yesterday at 03:35:08 PMNorthern Ontario is very beautiful, I’d never move away from here, I’m happy