thanks willard, i sauteed the artichokes with olive oil, garlic, balsamic vinegar for about 3 minutes..
i use jeff's recipe as close as possible.. i do not know about the hydration i am going more on feel.. i do add more salt than he does because my calmadoli starter is a bit bland.. the ischia has more sourness to it and i prefer it better for bread..
i love my dlx as well.. alot of money for me but i do like it..
i really want to get a wood oven going. i have been checking out the sights out there and will probably have someone pour the footing and lay the blocks and then i will try to do the actual firebrick work...the other stuff is very heavy work..
please share your recipe's willard i am looking to learn more...
also i hope not to offend anyone by posting onere in the neapolitan section, as i am not using 00 or using a wood oven but that is the style i am used to . so please no offense to those people who are turned off by lack of knowledge and authenticity..
heres a pic of sicilian...