Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: sadexpunk on Today at 02:02:31 AMam i understanding all of this correctly? EDIT: after a bit of research
Read moreRe: Pizza Canotto with Biga
We are getting to Spring and Summer, and the temperatures will start to get over the recommended RT for Biga
Read more7qt Kitchenaid to mix Neapolitan dough
Hi everyone, I’ve read through many threads on this forum about fermentation. Many people suggest keeping the dough temperature below
Read moreRe: California $20 minimum wage may exclude Pizza Restaurants?
Quote from: Timpanogos Slim on Yesterday at 06:12:15 PMThe numbers so far don’t really support the idea that it killed
Read moreRe: Pizza in Germany
Quote from: Essen1 on Today at 04:51:58 AMHave you tried Caputo Manitoba? Excellent flour with a protein content of 14.5%
Read moreRe: Pizza in Germany
Quote from: e30Birdy on Today at 02:41:39 AMIt’s no fior di latte for sure but taste wise it is actually
Read moreRe: Poolish Questions
Hi @Yuvalvv, I am just working out my poolish recipe for the weekend, but the yeast seems very high, compared
Read moreRe: Today’s Bread
Thanks, John.
Read moreRe: Today’s Bread
Quote from: foreplease on Today at 07:21:24 AMLooks excellent! I have some dough mixed up for something similar. Something came
Read moreRe: Pizza Dough Fermentation Tool Based on TXCraig1’s Prediction Model
Hello, thank you very much. This seems to be awesome, since I have trouble with the pizza app and pre
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