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Off-Topic Foods / Re: Today's Bread
« Last post by waltertore on Today at 12:13:36 AM »
did a no measurement approx. 6 oz, high hydration, mini baguettes today for sandwiches.  I used my sourdough starter but didn't let it develop much of a sour flavor.  Kept it tasting more like a nice flavored traditional baguette.  Fun to not measure sometimes as it takes me back to my youth watching my Italian mother and grandmother make breads and pizza with no recipes
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yess...
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Off-Topic Foods / Re: Today's Bread
« Last post by PapaJawnz on Yesterday at 08:51:16 PM »
Will try that for sure! Which green chiles do you recommend?

It's a must try!  Down here when they are available hatch or pueblo chiles are awesome, but poblanos and anaheim's also are really good and seem to be stocked at the grocery year round.  You can roast them in your oven with the broiler and then put them in a sealed ziplock bag once they've cooled a little bit, and they will steam so you can remove the skins.  Cut those babies and remove the seeds and pith leaving just the flesh and layer them whole (or chopped up if you don't like the big strips) in-between the cheese and meat.
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Off-Topic Foods / Re: Today's Bread
« Last post by Ischia on Yesterday at 08:42:25 PM »
Will try that for sure! Which green chiles do you recommend?
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Off-Topic Foods / Re: Today's Bread
« Last post by PapaJawnz on Yesterday at 08:27:54 PM »
Thanks PapaJ, you called it!

Perfect!  If you ever get your hands on some roasted green chiles, those are right at home on a burger like that!
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General Pizza Making / Are there any attractive dough rollers out there?
« Last post by londonbeetle on Yesterday at 08:10:58 PM »
Dough rollers/ sheeters do not look too nice?

Are there any attractive vintage ones out there?
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Thanks! Just returned from vacation and seeing this message. Will reach out via email.

Anytime- we are here to help! We are also expanding our selection, so if there's anything else you'd like to see, please let us know. We'd love any feedback.
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Off-Topic Foods / Re: Today's Bread
« Last post by Ischia on Yesterday at 07:19:55 PM »
Thanks PapaJ, you called it!
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Dough Clinic / Re: is it possible I got a bad batch of Caputo flour
« Last post by nanometric on Yesterday at 07:13:16 PM »
The one from the new bag felt cakey...

I'm not familiar with the meaning of "cakey" as applied to raw dough - would you elaborate?


Cakey sounds like too much moisture in the flour?

IME flour from a recently-opened 50# bag tends to be moister than flour from a smaller bag. The main consequence of this I've noted is that I need to decrease water in the dough formula for awhile until the flour drys out.
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Dough Clinic / Re: is it possible I got a bad batch of Caputo flour
« Last post by Pizza_Not_War on Yesterday at 05:39:16 PM »
Possibly bad, check lot number and date with importer to make sure it's not fake or previously noted to have issues. Cakey sounds like too much moisture in the flour? You could spread some out on a pan and let it dry out perhaps.
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