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I use 00 flour. Those little kilo bags were expensive. I bought a 55# sack at US Foods for about $35.
That's not too bad. I have just been using king Arthur bread flour, which has really high gluten, and should be comparable to full strength.
I use king arthur for my artisan bread. Post some pie pics Lou!!!
I'm using Gold Medal Bread flour for my bread maker, but that's just what Wally had in stock. IDK if there is better out there.
Nothing wrong with Gold Medal. The King Arthur has slightly higher gluten content, but GM has always been solid.
I've used both and there's no difference in results that I can tell. The king arthur I got has less ingredients and is unbleached. I'm gonna have to look up what unbleached means for curiosity sake.
What does 00 mean Gusso, is that a brand or a variety?
Hey Lou, how's the Ooni working out? I absolutely love mine.
Still getting it dialed in. The gas works well. The wood has resulted in a fair bit of soot. Need to break it back out soon here.
Mmmmmm pizza.
Do you guys have one of those monster paddles to slide the pizza pies in and out of the oven with??
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