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Neapolitan Style / Re: All trumps high gluten flour issue
« Last post by hydrocynus on Today at 04:46:56 PM »I normally get the 55pound bag Caputo pizzeria flour (blue bag). https://gfsstore.com/?ps=Caputo
A D V E R T I S E M E N T
Stretch and folds are an excellent way of developing a strong dough. Cold fermentation helps too...
It can do some impressive things, like write code to draw a picture, because it knows how the code syntax works.
About a year ago I bought a Braun. The beast will even grind whole seeds ect for my curry powders and spice mixes -into actual powder. Don't even need a spice grinder! Fairly cheap too compared to the high end ones.
I've spent a good bit of time testing ChatGPT, and IMO, you grossly underestimate it.
I'd be curious for you to think of some things that you don't think it should be able to do based on how you think it works, ask it to do them, and post the results.
Great tutorial! I'm making un-fermented pepperoni this evening, the quick American-style using just the cure but no culture. I'll try your recipe next, thanks.