I recommend making a poolish or biga and doing a 3-day cold ferment with your dough rather than same-day, huge improvement in flavour
(if you aren't already obv)
lish lol
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Queef Smegwin U r a 🔔🔚, Wed 25 Sep 2024, 9:20,
archived)
yeah i saw that on adam ragusa's(?) channel. i didn't, but i have in the past.
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MiseryCunt stop playing with my bollocks, Wed 25 Sep 2024, 17:27,
archived)
Update - that soup from yesterday just exited swiftly
you could say, to use a pottery term, it was bisque fired!!
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garold you're on mute I SAID YOU'RE ON MUTE, Wed 25 Sep 2024, 9:39,
archived)
Haha!
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Fantasma:, Wed 25 Sep 2024, 13:21,
archived)
Take a big shit on top
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mr horrible up yours, dickface, Wed 25 Sep 2024, 13:19,
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