Re: wet dough after proofing??
You added a lot of fermentation time to your workflow and kicked it off with time at room temp. As
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Re: Jawn makes sourdough new york-ish style pizza in a toaster oven
All of my cold ferment dough got turned into garlic knots then frozen since the dough was getting old. I
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Re: The Doughs of My Life
Beautiful pizzas Arne! The sausage? (2nd pizza) is calling my name
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Re: Sourdough starter quantity predictive model
I cold and room temp ferment my doughs using my culture. I will say there is something very satisfying about
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Re: Tacos of all flavors
Quote from: Bill/CDMX on Today at 01:43:56 PM Huitlacoche. IYKYK. Nice! I’ve never had that before. I am a friend
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Re: Tacos of all flavors
Quote from: PapaJawnz on Today at 01:39:46 PM Yummy!! Any meat in there? Looks delicious. Huitlacoche. IYKYK.
Read moreRe: TOMATO PASTE SAUCE
I used tomato puree with a tiny bit of tomato paste for a sauce and also a tomato paste sauce,
Read moreRe: My Journey Thus Far
Those are really going! I’m sure by now, many days later, quite healthy and active! Looking forward to what you
Read moreRe: Post a Pic of Your Pie – Daily Update
The furnace-blasted pizza was a white pizza with mushrooms and turkey sausage. The redeeming pizza a red with grilled zucchini
Read moreDetroit Style Pizza dough
I was looking on detroitstylepizza.com and saw that they had some detroit style pizza dough mix for sale, has anyone
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