Re: Tom Lehmann/Yuval cold fermented pizza dough
It’s really hard to follow this thread Quote from: sadexpunk on Yesterday at 08:45:52 AMah yes, i remember reading that
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Re: Angelo’s in Philadelphia
Quote from: Handmixman on August 08, 2024, 03:05:44 PMI have the recipe. But I can’t seem to nail the fermentation
Read moreRe: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: Yuvalvv on Today at 07:28:12 AMHow long did these bake for? Personally, I like more browning, so I’d
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Re: My Journey Thus Far
Quote from: foreplease on Today at 12:18:27 AMOutstanding, Ed! Really looks good and I’m sure it tasted good with your
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Re: Room temp fermentation
Quote from: Bjwoods on Today at 06:31:12 AMThank you for this information, really useful! I had no idea UK flour
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Re: Thinking about Biscotto stone for my Ooni, advice sought
Quote from: Bubblechomp on April 28, 2024, 10:03:49 AMI’m late to the conversation but I can offer some input. I
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Re: Poolish Questions
Hi Yuval, I have a crumb shot, but none of the dough balls. I checked one of the balls, and
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Re: Poolish Questions
Quote from: Richardk on Today at 07:04:37 AMthe dough was dense and very hard to chew, even making my jaw
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Re: Sweets and Desserts
KSP, almonds, cherry whipped cream.
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Re: Poolish Questions
Hi Yuval, I just re-read that section of the article again, and I think it makes sense now. This is
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