@pochove

Amore pizza-Pizza de Amor-Love pizza

Address:

San Felipe/Yaracuy

Artisan Baker Association Standards:

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Comments

Kari Marrs

5 days 11 hours ago

I only use a dusting of flour, no parchment, with my romertopf. read more
mattthebaker

1 week 2 days ago

They are not in AUS, but buying direct is excellent value: https://mockmill.com/int/grain-mills/ Another local importer mill option: https... read more
Antonia Chan

2 weeks 1 day ago

Hi Adam! my name is Antonia, I used to work part time at Pan Chancho at the original location before the move, more than 20 years ago! I am... read more
BKK_Baker

2 weeks 1 day ago

The problem is the starter after the collapse. It doesn't seem to react to subsequent feeding. Because it doesn't seem to rise, I haven't... read more
Wiggins

2 weeks 1 day ago

I'm not sure what your quesiton is. What do you mean it does not ferment? It does not ferment your larger dough? If I understand your post... read more
Wiggins

2 weeks 1 day ago

J, I'm diving into this post and your response becuasde I have the same issue and I am hoping you can more directly address it along with... read more
kjgeraci

3 weeks 6 hours ago

Kind of normal ... I mean it happens. When this happened to me, it was because my starter was strong and hungry. So here is what worked for... read more
Gareth Busby

3 weeks 1 day ago

Thanks for this! There is a full guide to starting a bakery on this site if you are interested, follow the link. read more
Davec1001

3 weeks 5 days ago

I am a total beginner, only started during lockdown, however,I have experienced your problem and I believe it is over proofed!!! In this... read more
Momo

4 weeks 1 day ago

As an after thought, why are you adding the sugar? It shouldn't be necessary, you only need four, salt and water for sourdough bread... read more

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