Heading over to read your pizza/oven article now. Have a bit of Kenji's food processor pizza dough I made yesterday resting in the fridge for tonight's dinner!
Read your article and commented on it a couple days ago. It was great! I’ll be making some pizzas tomorrow on my new steels. Dough has been sitting in the fridge since Wednesday so I’m looking forward to my delicious pies.
i cannot wait for your pita recipes!! my father is egyptian and i havent figured out how to make my own sourdough pita properly. i would love to bake these for him, the way they are in our minds.
Great, looking forward to sharing! Let me know if you or he want to share some intel on baladi bread. From my research, my sense is that it should be 100% whole wheat, thicker than most other pita, and coated/stretched out in wheat bran.
that sounds right. "thick and very brown and sometimes dusty" is the non-baker description the family gives. not really *intel* persay... but they don't bake them (yet)!
Heading over to read your pizza/oven article now. Have a bit of Kenji's food processor pizza dough I made yesterday resting in the fridge for tonight's dinner!
Read your article and commented on it a couple days ago. It was great! I’ll be making some pizzas tomorrow on my new steels. Dough has been sitting in the fridge since Wednesday so I’m looking forward to my delicious pies.
i cannot wait for your pita recipes!! my father is egyptian and i havent figured out how to make my own sourdough pita properly. i would love to bake these for him, the way they are in our minds.
Great, looking forward to sharing! Let me know if you or he want to share some intel on baladi bread. From my research, my sense is that it should be 100% whole wheat, thicker than most other pita, and coated/stretched out in wheat bran.
that sounds right. "thick and very brown and sometimes dusty" is the non-baker description the family gives. not really *intel* persay... but they don't bake them (yet)!