almost 4 years ago
12 months ago
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how long should it take?
percentage of poolish
no better than what I've been doing....
is it safe to use? Or should it be discarded?
Has anyone tried this?
pizza peel: wood vs. metal
Does flour affect flavor profile?
how much yeast
"White" Crust When Using New Steel
flour for cold ferment
Has anyone tried this flour
active yeast not activating
immersion blenders with canned tomato
has anyone tried this?
Yeast amount and effect on fermentation
Wheat Bran Starter
Pizza Dough Flavor
Should I use Malt with Baking Steel?
Baking steels vs. Pizza stones. Which is better?
Stones or Steels
Problems with my BAking Steel
Degassing and temperature before balling.
Need help getting a thicker sauce
What is the best flour for indoor ovens (500 degrees max)
Where to get Tony's Diastatic Malt
Room temperature for Pizza Bible poolish recipe