Am I understanding this video correctly? The gluten structure is strongly influenced by the number of times you re-ball, letting…
I think my frozen yeast is dead. Is there any saving this dough? It was supposed to be 70% 2.7%salt…
When the prep is done 🙂 by AllaPalla
Which color Famag would you get: white or silver? by TotallyNewNewNew
Thinking about buying this classic copper/brass cruet. Is the material inside safe for longer-term oil storage? No lead/leaching/other chemical to…
Been practicing. What do you think? 65%, 00 flour, dry yeast by Supafly36
Has anyone had Neapolitan from a trailer that has a wood fired oven? by whatrueatingnow
I tried to make a spicy sausage honey pizza…how did I do? 70% hydration, normal oven, no pizza stone by…
Help With Dough (picture and ingredients included below) by LeveredPasta
Pretty happy with my last results. Any advice which visual aspects I could improve? In terms of taste I’ll start…
Supermarket sells KA 00 flour now by TwoSuite
I’m getting increasingly curious about making pizza with fresh yeast, but nowhere in the area carries it. I stumbled upon…