Re: Why are 6-in-1’s out of style?
Quote from: MrPibbs on Today at 02:12:32 PMWhich Stanislaus do you buy, and do you get it online somewhere? No
Read moreRe: Sept/Nov 2024 2 pies 1 dough
All in all, a fun experiment. I knew the laminated one would turn out. Was not sure of the other,
Read moreRe: Sept/Nov 2024 2 pies 1 dough
The laminated skin was frozen for 24 hours, and then rested in the fridge for 48 hours. It was then
Read moreRe: Sept/Nov 2024 2 pies 1 dough
The American style dough was balled after 48 hours fermenting. It was then taken out 4 hours prior to bake
Read moreRe: Fermentation: a science-based look suggests RT is better for flavor
Quote from: Yuvalvv on Today at 05:07:22 PMHaha thank you! That’s an old picture from the early days of generative
Read moreRe: Long Live the Blackstone..How to Keep them Turning and Burning
Just out of curosity, why has there been no mention in this thread of the new blackstone for $497 ?
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Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: afitzhugh on August 08, 2024, 09:42:33 PMBecause by all right, he is a fairly clueless entertainer who knows
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Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: nanometric on Today at 06:12:23 PMWish: Dedicated thread where all Vito-disparagement content (maybe all things Vito?) must be
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Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: Yuvalvv on Today at 05:58:40 PMI have helped MANY people, including professional and home bakers, improve their dough
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Re: Fermentation: a science-based look suggests RT is better for flavor
Wish: Dedicated thread where all Vito-disparagement content (maybe all things Vito?) must be posted – all such banned elsewhere on
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