0 Members and 1 Guest are viewing this topic.
We sat right next to each other and had slices from the same pie. . That article you posted is informative and a bit comical. They show the cross sections of the competitors pies and nit pick as if L&B was some unattainable gold standard. They provide a recipe but conveniently left out a picture of the baked pie and cross section to be analyzed. Fail...Btw, I do like the look of the open crumb better, but I've yet to produce the same softness in the crumb of the L&B square. It may just be the specific flour.
Here's a couple pics from a new formula I tried out last night. (topped with sauce first, followed by cheese)Soft inside, a bit of chew, some larger open alveoli near the outer crust, and uniformly open(kinda) in the middle.What do yall think?