Re: Today’s Bread
Fresh milled, Sienna, Fife and Durum wheats. Sourdough fermentation.
Read moreRe: My cornicione starts out weak, then disappears as I stretch
the sauce is so thin
Read moreRe: PJ’z sourdough pizza experiment in Chefman Home Slice Oven
Another beauty pie Papa J. Do you ever play around with higher hydration 65-68% range? I’ve never heard of gray
Read moreExperiment with No Knead Pizza Dough Success
I started experimenting with using the standard Neapolitan pizza dough from The Pizza Bible. I decided to first make a
Read moreRe: Chefman/Costco Indoor Pizza Oven
I saw a $141 knockoff at T E M U that I tried to link to, but the forum apparently
Read moreRe: Beef Jerky Time
Quote from: FeCheF on November 30, 2024, 12:39:27 PMDo you prefer slicing it against the grain, or just because its
Read moreRe: Post a Pic of Your Pie – Daily Update
110 years ago the Todoroff’s opened the Original Coney Island in my home town of Jackson Michigan. 10 years later
Read moreRe: Today’s Bread
Sourdough English Muffins 62% AT2.8% salt0.5% LDM30% SD 57% HR for the full formula. Didn’t have any semolina or cornmeal.
Read moreRe: Pizza Review – Pizzicletta, Flagstaff, AZ
Glad to hear you liked it. Caleb Schiff is a great guy.
Read morePizza Review – Pizzicletta, Flagstaff, AZ
Full article with detailed pictures can be found here: https://femike99.wordpress.com/2024/12/02/hard-labor-part-3-delivering-christmas-cheer/ Table of Contents Hard Labor – Part 3 – Delivering Christmas
Read more