Re: My Journey Thus Far
Quote from: PapaJawnz on Today at 09:40:59 AM Looking real good there dude! Were these made with your starter? If
Read moreQuote from: PapaJawnz on Today at 09:40:59 AM Looking real good there dude! Were these made with your starter? If
Read moreHi everyone! I am new to the forum, so I apologize if this is a “noob” question. I really love
Read moreQuote from: TXCraig1 on Yesterday at 07:21:21 PM I really like the look of your pizza a lot. If it
Read moreI don’t know if this will help but several years ago the late Tom Lehmann wrote an article about finished
Read moreYuvalvv, In your Guide about cooling flour instead of using ice: “ Dough Temperature (Finished/Desired Dough Temperature) PizzaBlab » The
Read moreStainless steel straw is very good choice. It is easy to clean with brush or dishwasher, use of stainless steel
Read moreA recent article rated Papa John’s as one of the worst pizza chains in the country (#6 out of six
Read morejust thought i’d start this thread because someone may find it useful. im a bit of a noob so this
Read moreHoly whole wheat flour! I fed the 2 on the right last night using Ken Forkish’s instruction. The WW clearly
Read moreRoyceCampbell, In case you are interested, there are other aspects to the use of parchment paper. See, for example, the
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