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matt, how close is the english to the italian as far as interpretation. i have that video and the English doesn't explain the whole dough methods or his sauce making procedure . is the italian any more exacting?
when he gives the dough recipe what amount of water does he start at, the yeast amount and salt amount. he blends the flour to feel a little at a time . what is his reasoning ? is it to get a certain texture ? what i hear is the standard vpn formula but i am not sure . i just wondered if he is more exacting than the english interpretation .
thanks, you filled in the missing parts. this comes at a realy good time,my pizza tonight was really bad . my dough was not good i rushed the mix and it was lumpy .
matt, i have santos and am not enjoying it. i use it for my whole wheat dough and it works fine. i think my batches are to small at 2000 grams of caputo the mix is poor very lumpy .
matt, how big is the spiral mixer,cost, and where did you purchase it. i haven't seen any smaller spirals that are available in the us.