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I just realized yesterday that you can literally see the ratio in the pumpkin ribs. More ribs on the pumpkin

Wow!  The smell of biga in the morning.  I can get used to this! I mixed the final dough with

KYS mixer, anyone know the bowl hook ratio?

Right..give it a try and let us know.

Quote from: nanometric on Yesterday at 12:51:55 AM “Try, and let us know how it turns out” – from “The

Hello all. I’ve been using the serious eats/Kenji recipe for DSP dough.  i would like to start cold fermenting the

Quote from: Bill/CDMX on Yesterday at 06:39:27 PM Crispy pork belly, guacamole on blue corn tortilla. No shrinkflation of the

Quote from: LucianoButNoO on Yesterday at 11:59:45 PM Yes there is, with poolish having a more sour-doughy taste. But only

GB is at 61%..that’s good for you also