Just in the oven, pizza NY style

Jeremy 2008 November 10

<p>Just in the oven, pizza NY style</p>

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Manuele

1 week 3 days ago

Depending on your method of refreshing your starter and how strong it is. If its strong enough, you shouldn't have to feed it everyday read more
Manuele

1 week 3 days ago

Hi Francesco, You really need to look at the temperature of the water. Normally in winter the water temp I use is around the 30 degree mark... read more
Francesco

1 week 5 days ago

Hi. I love baking overnight but in winter my house is a little bit cold. How can I manage the fermentation of the dough on temperatures... read more
GFNLoafer

3 weeks 18 hours ago

Happy with The Hepi. Thanks for the recipe. Out of caraway, so did mine with fennel. Yum. read more
bomberns127

3 weeks 1 day ago

hi, why not just use bread flour and bottled water for a starter? it will pick up wild yeast in the air, i cover the starter i use during... read more
Monique

4 weeks 18 hours ago

Would you mind sharing how your bread came out? My starter has doubled in size and has nice bubbles but it keeps failing the float test... read more
KC

4 weeks 1 day ago

Mary, I wouldn't use it. I have gone a while without cleaning my container especially when it's sleeping in the fridge and have never seen... read more
Gareth Busby

1 month 2 days ago

It's probably a bit late now but if anyone comes across this, the liquid on top of the sarter is just hooch. It can just be stirred in... read more
Mary Larson

1 month 6 days ago

I pulled out my sourdough starter to feed it, and found there was mold and rust on the walls of the crock. Do I need to discard the entire... read more
Priscilla

1 month 1 week ago

Hi, I would like to know if my sourdough starter after seven days that has had/has bubbles, smells like "sour", deflated, BUT never... read more