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I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.
Maybe add a little yeast extract or deactivated yeast?
If you’re not already a member, you might like joining pizzamaking.com - many of the members there are professional pizza makers, so you get a little different perspective.
If you’re not already a member, you might like joining pizzamaking.com - many of the members there are professional pizza makers, so you get a little different perspective.
CookieMonster
Veteran
diastatic malt powder . . .
many commercial mixes use it.
many commercial mixes use it.
Puggles
"I don't like things I hate"
I do use diastatic malt in my dough recipes