I figure I'm good as long as I don't bake a loaf of bread on the same day.Thanks, Shed. That pizza recipe is pretty close to the one I use. Mine came from a book called "Artisan Bread in 5 Minutes a Day."
Same basic idea though of fermenting the dough over time. I can keep mine in the fridge for up to 2 weeks.
Good stuff but I really need to stop with the carbs already.
Thanks for the bump Maritimer! Looking in my seed box I see there's a pretty good bunch of Cherries DubeLee crossed genetics as it was a powerhouse and a physically good plant.
Blueberry Dubelee!If I have them you will too! I'll check and see. Those were the real dark ones huh? Almost black!
That's the ticket! Speaking of
It's a bit early for me to be changing dough recipes since the one I used was so good (and simple), but I will bookmark that one for when I'm feeling adventurous.
Maybe someday. Dough is like people. It takes all kinds to make a world. As I got comfortable over the years with all the little nuances that come with it, making and baking it becomes an adventure of the senses from the minute it starts to rise to the slicing and eating. I'm beginning to have fun with it in this form especially! Pizza! I could eat it every day!It's a bit early for me to be changing dough recipes since the one I used was so good (and simple), but I will bookmark that one for when I'm feeling adventurous.
Blueberry Dubelee!"
haha! I accept and feel the same about my pool!
We still have Mike on a MX dose of 1/2 gram BRSO cap at bedtime. His PSA numbers continue to be undetectable and that is fantastic. It also consumes HUGE amounts of flower making his meds, but this is why we do this.
