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Quote from: All about the base on Today at 03:59:29 AM How does it work with old dough- I’ve seen

Cook Day!!!  Still fighting a stomach virus but that wasn’t stopping me today. First skin ended up with a few

Anyone try these polidori sausage?  All three of them smell amazing, can’t wait to break into them.  4 for $20

Okay, so dough is almost ready. 30 mins bench rest, covered with baker’s linen and then into the S&F phase

Had some dough additions for bread dough delivered yesterday. One is not a surprise but rather a staple for me…Organic

Quote from: Jersey Pie Boy on June 07, 2024, 10:40:58 PM Arrived at the door today, Mike  The right size

Those dough balls look great to me! I don’t think your dough is flattening too much, 70% is a ton

Correct, he is using a high inoculation of (seed, starter, sourdough culture, sourdough polish) whatever you want to call it. 

Quote from: gcpizza on Today at 10:29:17 AM Very nice calculator. Thanks! Quote from: gcpizza on Today at 10:29:17 AM

Quote from: Yuvalvv on Today at 10:10:56 AM As Peter and Craig have already mentioned, it is best to use