Joined:
almost 2 years ago
Last Seen:
about 2 months ago
Number of Posts:
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29
is it safe to use? Or should it be discarded?
"White" Crust When Using New Steel
Yeast amount and effect on fermentation
Does flour affect flavor profile?
What is the best flour for indoor ovens (500 degrees max)
Room temperature for Pizza Bible poolish recipe
Where to get Tony's Diastatic Malt
"White" Crust When Using New Steel
Does flour affect flavor profile?
Baking steels vs. Pizza stones. Which is better?
Should I use Malt with Baking Steel?