almost 2 years ago
about 2 months ago
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Has anyone tried this?
flour for cold ferment
is it safe to use? Or should it be discarded?
pizza peel: wood vs. metal
how long should it take?
"White" Crust When Using New Steel
Wheat Bran Starter
how much yeast
Yeast amount and effect on fermentation
Does flour affect flavor profile?
percentage of poolish
no better than what I've been doing....
immersion blenders with canned tomato
Problems with my BAking Steel
What is the best flour for indoor ovens (500 degrees max)
Pizza Dough Flavor
Stones or Steels
Room temperature for Pizza Bible poolish recipe
Where to get Tony's Diastatic Malt
Baking steels vs. Pizza stones. Which is better?
Should I use Malt with Baking Steel?
Need help getting a thicker sauce