Re: My Pizza Lab
Quote from: LucianoButNoO on May 13, 2024, 06:15:29 PM Looking great! Thanks man!
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Re: Q stove electric
Correct, both elements are independent for temp and wattage. ( which also contributes to the nuisance of setting the temps
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Re: Thin crust dough from “Modern Pizza” book, 71% hydro
I recall Kenji called out the acidification of the dough during the long ferment breaks down the gluten, allowing for
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Re: The Art of Sandwiches
Quote from: scott r on Yesterday at 09:28:55 PM Jonas, thanks for turning me on to the Mastro Calabrese, its
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Re: Coloring of basil oil
Quote from: RGE79 on Yesterday at 05:08:39 PM You could try a purple basil, purple cabbage, or raddichio. oh i
Read moreRe: The Art of Sandwiches
In the Boston area Bob’s in Medford is considered the gold standard for an Italian sub. The hot peppers make
Read moreRe: Sauce storage procedures
I make sauce 7 days a week. There is some sauce from the batch made the day before that gets
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