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Old 03-29-2011, 08:11 PM   #4
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
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Looks good. I would recommend getting a scale and using bakers percents instead of volume..it makes a big difference..also, u can cold ferment the dough for up to a week if u like a more flavorful dough...although the longer the cold ferment, the less yeast u should use...nice looking pies
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