My wife prefers pepperoni on the top as well. It tends to burn off a little of the fat and makes it a bit crisper. And if you've got a half-and-half pizza, having the pepperoni on top makes it easier to figure out where the ingredient boundaries are.
I wanna know how he gets them so round. 🙂
Yes, I've been maintaining it at about 40-50 grams (post-feeding) for several weeks, but I've built it up over the last few days to around 300 grams, which should give me plenty for a batch of crackers and probably a test loaf of semolina bread. I'll start by removing enough to resume the maintenance level, then see how much I have left after making cracker dough. I will say that so far it appears twice-daily feedings are working well, no signs of 'hooch', which at least one sourdough researcher has said means the starter colony is starving.
I'll probably do the same thing with the rye starter soon and try it with a recipe I've made before. It smells right, though.
I'm building up my wheat starter as I feed it (2x a day) and am hoping to make a batch of sourdough cheese cracker dough tomorrow, probably baking them on Monday or Tuesday of next week.
Your pizzas always look so good, mine look like a bad imitation of a Picasso painting.
I may have to make some rye bread, what I had in the freezer I had to toss out in August when we had freezer problems. I'll probably make Reinhart's marbled rye from BBA, that's a nice mild rye and it makes great reubens.
We had macaroni and cheese.
Today I got through all my mixing bowls, some of the colored Pyrex ones vary by as much as 3 ounces in weight, I guess the thickness of the glass varied a lot over the decades of production.
I figure two months, a few every day. I need to do some reorganization and cleaning in the kitchen anyway once the fruit flies are wiped out. The zapper racket is very effective but it leaves dead fruit flies everywhere.
We had takeout pizza and lasagna tonight.
What can be used in place of the flax powder?
I bought a 50 pound bag of first clear flour from Stover & Company when I was in Pittsburgh a few years ago, I did a lot of test baking with it. One of the odder results was that breads made with first clear flour seemed to spoil faster than the same recipe made with AP or bread flour.
It looks like I didn't get email set up on the updated system, but I think it's working now.
Aaron, this is kind of an odd question, but if I make a challah recipe can I sell it as Challah even though I'm not Jewish?
I think we're having some chili, possibly with fried cheese sandwiches. A combination we haven't tried before, but the chili is enough like tomato soup that it should pair well. (We used to take some chili to my wife's mother before she passed, she always called it 'tomato soup'.)
