Re: Today’s Bread
More bagels. I really love baking them and they are so good. These came out excellent.
Read moreRe: Today’s Bread
Quote from: TXCraig1 on Today at 04:27:01 PM90% KABF + 10% KAGW, 20% SD, 24h CF First KABF bread I’ve
Read moreRe: Water Meters for a dough mix, any experience?
That thing doesn’t do anything to affect the temperature of the water nor does it keep your water cold. It
Read moreRe: Water Meters for a dough mix, any experience?
Quote from: TXCraig1 on Today at 04:34:39 PMNot what I asked. How is a $3,300 brick that measures water volume
Read moreRe: Bakers Pride PX-14
I just realized that my UUNI 2S stone fits in the oven rack holder! I removed the wire rack from
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Water Meters for a dough mix, any experience?
Hi, (wasn’t sure exactly which area to post this) i’ve kept filtered and non-filtered water cold cold cold to date
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Re: Post a Pic of Your Pie – Daily Update
Quote from: gcpizza on Today at 05:09:18 PMHoly flashback to those college days of yesteryear. Yup its a worthwhile detour
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Re: Post a Pic of Your Pie – Daily Update
Quote from: PapaJawnz on Today at 03:22:56 PMSourdough french bread pizza in my chefman Holy flashback to those college days
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Re: My Journey Thus Far
It’s hard to not use oil and still get the same effect. Perhaps a low protein flour such as Pillsbury
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Re: Today’s Bread
Quote from: Jersey Pie Boy on Today at 12:14:24 PMPNW…You truly get astonishing open crumb on your whole grain! Do
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