Re: Beef Jerky Time
Test batch #1 is turning out really good. It has mellowed out as far as smoke smell. When you take
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Re: New Haven Dough Recipy
Quote from: ARenko on Yesterday at 12:25:38 PM Here is a good thread where Brian Spangler of Apizza Scholls shares
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Re: Bonta pizza sauce?
Quote from: scott r on Yesterday at 10:41:53 AM You are correct that it is tomato paste. They make it
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Re: Today’s Bread
Almond croissants. The almond filling obscures the shape and structure of the croissants, but these turned out much better than
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Re: Post a Pic of Your Pie – Daily Update
Sitting in the bathtub,Eating pizza pie,Olives in the drainpipe,The water level’s high.
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Re: Pizza in Germany
Working on two sourdough starters right now… One with the Tipo 1 flour, the other with the French T80. I
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Re: Pizza in Germany
Quote from: Essen1 on May 08, 2024, 01:06:42 PM A mozzarella cutter, designed for Fior di Latte. Looks like a
Read moreRe: Robenco15 Tries to Pizza
Quote from: Robenco15 on Yesterday at 08:30:56 PM Anthony’s Diastatic Malt Powder, probably the most common. I’ll look into adding
Read moreRe: Beef Jerky Time
Done. Salt flavor is good. Suprisingly theres a tang i was not expecting because this cheap Hydrolyzed soy protein sauce
Read moreRe: How can i mix a high % of oil into a cracker
Quote from: Robenco15 on Yesterday at 10:35:57 PM Machine mix or hand mix? Machine mix, just add it once there
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