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Prep Equipment / Re: Famag IM8-S - Any users?
« Last post by scott r on Today at 08:53:45 AM »
Something you might want to confirm and think about...   At one point (when I bought mine) the specs showed the im-5s could go slower than the 8.    I personally use mine on the slowest setting for lower hydration doughs and would not want a mixer that could not go as slow.  If your a home use the 8 might be overkill.   

As far as minimum capacity goes, I like to always stay at or above 800g of water.
Pizza Toppings / Re: Favorite Cupping Pepperoni?
« Last post by HansB on Today at 08:14:51 AM »
Pizza Toppings / Re: Favorite Cupping Pepperoni?
« Last post by Jon in Albany on Today at 07:54:03 AM »
I use boarshead pepperoni stick that I slice using a inexpensive slicer.
Bert- What slicer are you using? I have a really old mostly plastic hand me down. Cuts some things well but makes a mess of pepperoni. Thanks.
When you start a business, you can't expect the profit to come overnight. It takes investment and time. But I can confidently say that the woodworking business is profitable, especially nowadays when people are more and more inclined towards a minimalist life, with rural accents and everything related to bio. I started making wooden toys for children. The first three years were more challenging because I didn't know how to promote my product better; maybe that's why I already went through two financial crises, which I had to ask for help from https://factorforyou.com/illinois-factoring/. They provided me with the necessary moral and financial assistance. Now I have a good profit, and my team is growing.
Off-Topic Foods / Re: Today's Bread
« Last post by foreplease on Today at 07:40:29 AM »
Second attempt at baking bread. Dropped the temp to 450 cause the bottoms were a little burned last time and got rid of the parchment paper cause the bottoms tasted gummy.

Went with a straight dough about 13 hour RTF using 90% KAAP with 10% KAWW at 80% hydration.

I don't think I'm doing anything right from fermentation to stretch and folds to shaping to proofing to scoring, but somehow it still keeps coming out pretty good.
It looks remarkably good for being only your second attempt! Keep going and keep learning. Try changing only one thing at a time - its the best way to learn how each change affects your finished loaf.

What was your previous bake temp? What was your water temp? How much salt and yeast did you use? Did you use any other ingredients, such as sugar or oil?
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by AJ33 on Today at 07:36:20 AM »
Struggled with the outside temp and wind in the Koda16 this time around. Also did a RT only ferment and went with 65% hydration. So essentially changed everything I normally do. Balled really early too, about 5hrs before use.

Results were ok.
Sauce Ingredients / Re: Best Tomatoes (Stanislaus vs. Escalon)
« Last post by foreplease on Today at 07:18:38 AM »
I read this old thread after a link from Peter in another thread. Recognizing that some of the info may have changed since 2004, the amount of excellent information in the OP makes this worthy of a bump to put it in front of more eyes among currently active members.
Dough Clinic / Re: Cold Ferment help
« Last post by mrs1986 on Today at 07:15:11 AM »
Thanks for the answers!
I did tried the IDY in freezer thing, but I had had so many misses with IDY that I prefer to buy a new small package every time and make sure the pizzas are going to be fine.
BTW, pizzas came out great! but they were 38hs on the fridge and 34~36hs at room temp, I even got them outside because the day got kinda cold even it's almost summer in here, but great result!
Prep Equipment / Re: Famag IM8-S - Any users?
« Last post by shawkyns on Today at 05:48:38 AM »
I got one a few weeks ago. Have only used it for bread and one batch of pizza at this point as we have been traveling a bit, but WOW, some of the best bread I have made.  using a very high hydration recipe. 

pizza not so much, I used a high hydration for a detroit, but only needed 3 balls, so I think I pushed the lower capacity of this mixer a bit, but it still did better then my kitchenaid, and better than the artisan mixer i got from pleasant hill, the bosch clone.  I think with a regular batch of 6 balls @ 275g each it will do a lot better, but probably wont be able to try it out till next year.

only real problem I have had is that it tripped my GFCI.. that is a known problem, and before I was  able to use it I had to replace the GFCI outlets in my kitchen.

Bottom line, if you can afford it, get it.
Newbie Topics / Re: Dough flavor underwhelming
« Last post by wotavidone on Today at 04:05:28 AM »
............how would you recommend I dispose of their bodies? Their crimes against pizza progress cannot be tolerated! :-D
Sorry, I only just noticed this question.
I live on Spencer Gulf, a couple hundred nautical miles north of Dangerous Reef where some shark sequences were filmed for a movie you may have heard of - Jaws.
The biggest white pointer I have personally laid eyes on was 18 feet long.
A mate who fishes professionally has seen 20+ feet long sharks. His personal best actual catch was a shade over 20 feet.
So my thoughts - chuck 'em overboard and let 'em swim with the sharks mate.
Or give 'em a coupe of weeks off the pizzas.
That'd be easier and far less messy.  :-D
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