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Quote from: Georgev on Today at 10:23:33 AMWalter are the corners more sealed up now?  I have some 12×12 that

23oz for a 22″ pie seems awfully low. TG uses 30oz for a 20″ pie. But his pies have a

Quote from: TXCraig1 on Yesterday at 08:04:03 AMThe mushroom white truffle is possible the #1 all-time favorite for my guests.

Awesome! I live in Marlboro, went to Marlboro high school and all

Quote from: hammettjr on Today at 10:52:49 AMHow does this look? I’ve spent most of my baking career underfermented…I definitely

I was recently diagnosed with Kidney disease and I need to control sodium and potassium in my diet. I don’t

Couple of questions – the rubber cover on my turntable button came off – any ideas on how to put

I have 2 dough balls in my fridge which have been cold fermenting for 5 days, or 120 hours. (Since it’s

I just use small cups like these https://www.amazon.com/dp/B06XZB1ZG2/?tag=pmak-20  and a spoon (or pour).  Since they really don’t get dirty I do

Just passing along a couple of little tips for what it’s worth: First I bought a digital scale to weigh