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Another nail in the authenticity coffin! 

The delicate balance between hydration, fat content, oil temp, donut size/shape, and frying time is more important to me than

Quote from: PapaJawnz on Today at 01:02:53 PMWow.  Surprised this hasn’t got more replies.  General Mills I am sure has

Things are going according to plan.  I mixed the final dough this morning.  Made a series of stretch and folds

Quote from: Pete-zza on Today at 01:38:04 PMWarrenOates, To be on the safe side, you will want to be sure

Please excuse the caps, as this is off cell phone and I have problems with the little screen. Buholzer Brothers

Quote from: OhioGuy on June 19, 2024, 09:34:45 AMI think that dough weight is pretty consistent with the area. I

QuoteWhat if there was a kit that provided everything needed for a perfect pizza, minus the hassle? IMO, it’s less

I’ve tried doughs with and without poolishes. And honestly, I feel like most of the taste and texture comes down