Joined:
almost 4 years ago
Last Seen:
12 months ago
Number of Posts:
27
Number of Replies:
30
no better than what I've been doing....
is it safe to use? Or should it be discarded?
Does flour affect flavor profile?
"White" Crust When Using New Steel
immersion blenders with canned tomato
Should I use Malt with Baking Steel?
Baking steels vs. Pizza stones. Which is better?
Does flour affect flavor profile?
Degassing and temperature before balling.
Need help getting a thicker sauce
"White" Crust When Using New Steel
What is the best flour for indoor ovens (500 degrees max)