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Fresh milled, Sienna, Fife and Durum wheats. Sourdough fermentation.

the sauce is so thin

Another beauty pie Papa J. Do you ever play around with higher hydration 65-68% range? I’ve never heard of gray

I started experimenting with using the standard Neapolitan pizza dough from The Pizza Bible. I decided to first make a

I saw a $141 knockoff at T E M U that I tried to link to, but the forum apparently

Quote from: FeCheF on November 30, 2024, 12:39:27 PMDo you prefer slicing it against the grain, or just because its

110 years ago the Todoroff’s opened the Original Coney Island in my home town of Jackson Michigan.  10 years later

Sourdough English Muffins 62% AT2.8% salt0.5% LDM30% SD 57% HR for the full formula. Didn’t have any semolina or cornmeal.

Glad to hear you liked it. Caleb Schiff is a great guy.

Full article with detailed pictures can be found here:  https://femike99.wordpress.com/2024/12/02/hard-labor-part-3-delivering-christmas-cheer/ Table of Contents Hard Labor – Part 3 – Delivering Christmas