Joined:
about 3 years ago
Last Seen:
over 2 years ago
Number of Posts:
9
Number of Replies:
51
Does flour affect flavor profile?
Question about two steel method
Chicago Pizza and Oven Grinder's Pizza Potpie
thin crust margherita soggy in the center
Positive and Negative Experiences in the Hospitality Industry in regards to the dough...
What is the best flour for indoor ovens (500 degrees max)
Are these large bubbles normal ?
Master Dough just sweats me crazy
Any diastatic malt alternatives?