Jims Galley

Jims Galley
Welcome!

Monday, October 11, 2010

Jim's Neo-NY Style Pizza and Pizza Tips \ Updated Recipe!! 6\25\ 2015

UPDATE 6\24\15 ---Soon we will be highlighting here on Jim's Galley something new and exciting that is guaranteed to revolutionize Americas back yard!!
 
Special birthday pizza for Ms Donna. Ms Donna requested extra fresh Motz on her Neapolitan Margarita sourdough san marzano pie with fresh shredded Parmesan and Romano. I kicked it up with a broiled sun dried tomato surprise that was layered under the cheese. Also a big plus, a three stage basil delight all from our herb garden. (fresh basil emulsified in the sauce, then layered with Motz half way through the bake, then garnished at the end.  Slice was topped with very good EVOO. NOTE: You can see I still am using the new pizza screen and this gets a better bottom char when moved to the lower rack, better than using the pans.

 

UPDATE 5\15\15

This was "00" Italian Flour with a sourdough mix cooked in a standard oven using the techniques described below. The results were really very good. This is the only flour I will use from now on with a 50%mix of KA bread flour. I had read many times "00" can only be used in 800+ degree ovens. Not so. I did use a screen, but the product did fantastic in the home oven, the best so far after many, many years of experiments. Here is a pic of the first pie. Paper thin crust. HUGE rim on the second pie. Taste was fantastic!


Margarita with fresh basil

Half Margarita Half Marinara.
HUGE corscione super thin crust

UPDATE  5\1\15–Standard Oven Neo Style Pie:
The Best so far after YEARS of making neo style pie in a standard oven
After many years of trial and error, I think I have taken the neo style Italian pie as far as I can go in a home oven without breaking the locks off and baking in the cleaning cycle. Meaning, 550 is the max heat. The results are really pretty terrific and not far off from baking at 800-1000 degrees. This is a 6 min pie as apposed to a 30 second to two minute pie. Here are a couple of tricks that do work.
First, assume that you already have sourdough culture and have figured the proper bulk cold rise and warm rise times based on your Levain, usually anywhere from 4 to 2 days. Sauce of course is hand crushed San Marzano, dash garlic, you know the rest.
The baking trick is this. Place top rack second tier from the top. Second rack very bottom. Pre heat until reaches max at 550. Continue heating another 20 min. Prepare the dough and pie ready to slide in oven. When ready, turn on broiler and immediately put pie in.

You must NOT wait for the broiler, put it in the second you switch the oven to broiler because the oven will cycle off the element. One thing you can try is to leave the door slightly open so the oven does not reach the 550 degrees meaning that the element will not shut off. (once pie is moved to bottom rack shut door)

Turn pie in about two minutes. After four minutes or until cornicione is charred. Oven spring will be rather quick and large that is why the top rack needs to be on second tier or the cornicions will blow up in the element. (experience proves this, aren’t you glad you weren’t over for dinner that night)
Just prior to taking out a minute before, add your whole milk motz and put back in broiler to finish off top bake. Next, take out and place on bottom rack resetting the oven to 550, bake off another 3 minutes. Check bottom with spatula just like you would do in a pizza oven. Once done rest on bakers rack. About the only think you won’t get with this pie is lepording on the bottom crust, that is about it. The bottom will be done, crunchy and cooked well, but it will not be quite as dry as if baked at 1000 degrees on a brick slab. You can achieve a little better char on the bottom by using a pizza stone, but not much at all.
Pizza stones in an oven is a pain in the &^&#*. They break over time, fine for calzones but for pizza at home, it is not worth the trouble and does not add that much. Actually I cook in thin pans with olive oil. I prefer the taste and texture better and it is 100 times easier to use. My fav pie in the world was the Celebrity room in Richmond that was around over 45 years ago. They were the best, and every pie was cooked in pans with a little olive oil, they were Italians too!!
So, that is about it for the home oven. If you want to make the best pie possible in a home oven without surgery to your oven, then give this a try. They are truly delicious and not something you’re likely to find at most restaurants. Probably over 90% of Pizza joints use bromated flour and you don't want to put that poison in your mouth anyway, heck it is illegal in most countries except the USA. If you do go out for the pie, ask them the exact brand of flour they use. If it's bromated bleached then stay home and cook.
NOTES: Because of the lower oven temp (550) apposed to a brick oven (800-1200) I do use high gluten flour. You will probably need to order online, regular grocery chains do not carry this commercial product. Be sure to get NON BLEACHED NON BROMATED flour. King Arthur sells a good product.
Here are some pics of our neo style in a standard oven. Not authentic to neo spec, but darn good for 550 degrees!
Above and just below: This version is with the motz baked through the entire bake
This version is with the motz added after the oven spring. My wife likes it this way better without the char on the cheese. I am a bit more of a char guy but love both.
Same night of baking. This was my attempt at a New Haven "Esk" pie. Baked longer at the broil stage for a real nice char. Also added a lot more sauce because I really like a saucy pie. The dough is so good you could just eat that with some marinara sauce to dip in and it would be fantastic. Cooked with schrooms and pepperoni.
My Italian\German wife Donna gave it a thumbs up, and it was her idea to put the motz on a little later in the bake. Good tip
******************
Slightly Saucy
Below, great tips on grilling pie, sourdough starter, etc. When your making neo style pies like above, a good tip on toppings is that less is more. Margareta or maybe just one topping.

(link for JB's Chicago Deep Dish is at bottom of this post)

Grilled Pie



 
Crust.

 



 


Applewood smoked sausage pie


Olive, Schrooms and our applewood smoked sausage
Pepperoni and sausage
The following is a list of things you will need in order to prepare this pie. For one, and you better get used to this, you are going to have to purchase some things on the internet because they are not really available on the retail market. Here is the list and where you can get the items. Some of these things you will probably already have.

Things you will need

* Eight bricks (ones with holes called “frogs”) \ Lowes, Home Depot, or maybe your basement or back yard
* A good pizza stone that is as thick as you can buy \ Internet or Bed Bath and Beyond
* Smoker box \ Lowes
* Gas Grill, four burner \ Lowes, Home Depot, Etc
* Cherry and apple wood chips \ Bass Pro, Internet, ACE Hardware, or maybe your   back yard
* GOOD Pizza Peel \ Internet or Bed Bath and Beyond
* Stand Mixer like a KitchenAid or DLX \ Internet & department stores
* Pizza trays \ Wall Mart- Cheap!! (like $3)
* San Marzano Certified Tomatoes \ Internet. May be able to buy locally, however to expensive.
* Two 1\2 gallon Ball jars
* Pizza Peel \ On line, or Bed Bath & Beyond

Ingredients you will need for Dough

* Two cups wild sourdough starter (poolish)
* One pack of instant yeast (optional-I use the instant yeast for an extra kick, just a pinch but not always)
* 5 cups bread flour (do a 50%mix with "00" if you can get it)
* 1 cups KAF White Whole Wheat Flour
* 3 1/2 cups warm, filtered spring water
* 2 teaspoons sea salt (add last)
 
(Makes four medium pies)

NOTE: For a healthier crust, substitute more King Arthur Whole Wheat Flour for the bread flour. Makes an excellent crust! Also if you like a little bit more of a New York style crust, work in about 1\4 cup olive oil.. I make it both ways, both awesome! And yes- I know whole wheat is not very Neo- But, adds great flavor, structure, and so much better for you, so I included it in our main flour recipe. Skip it if you want.

Ingredients you will need for sauce (do not cook the sauce)

* Two cans San Marzano tomatoes
* Fresh oregano to taste
* 1\2 cup fresh basil, chopped
* 1 teaspoon of sea salt
* Fresh cracked pepper to taste
* 4 cloves of crushed fresh garlic

 

Cheese Topping

Use only fresh Mozzarella cheese, NOT the pre-shredded type. Shred your own fresh Motz or better yet, slice it, and put “Chunks” on your pie. Using fresh Motz, make sure the cheese has drained. Too high a water content is not what you want on your pie. Buffalo is the best, (import Water Buffalo) but very expensive. I do use it and can get it at a cheese shop about 30 minutes from my place. But at 12 bucks for like 7 ounces, it does not go very far. Using Buffalo, you may want to strain \ or- let the cheese dry out some before you bake. This will keep the cheese from becoming to watery while cooking.
*Fresh grated Romano and Parmesan cheese, on top of the Mozzarella. 

TIP: For a twist on the New York Style, try fresh smoked provolone cheese, then the Motz, then a few splashes of fresh grated extra sharp Cheddar Cheese.  The purists would consider it quite unconventional, but I LOVE IT!!! 

Sauce “101” (Pre Prep)


Mix the ingredients and put in a covered 1\2 gallon ball jar and place in the fridge the day before you bake. Don’t store your sauce in a plastic container; a glass jar is best. On pizza day, take it out and bring it to room temperature.

Be sure NOT to cook this sauce. The tomatoes have already been cooked in the can, they do not need to be cooked three times. I have taken San Marzano tomatoes right out of the can, crushed them by hand, and it was a GREAT pizza sauce, without adding any other ingredients. It is a matter of preference, try both and see what you like. You can also use a hand mixer with the tomatoes, just do not over blend. If your sauce gets too watery, you can strain it, but usually this has not been a problem for us. My preference is to hand crush the tomatoes, add all ingredients and then chill in the fridge. After a few hours I will hit it with the hand mixer to smooth out the sauce a little bit, then taste to see if it needs anything. Ends up with a great sauce!!

Lets Get “Started” (pre prep)


You can purchase a sourdough starter, like the King Arthur brand, that comes from a 250-year-old strain. There are cultures out there that are even many centuries older! For the purpose of the “Do it Yourself, Perfect Pie”- make your own wild sourdough starter, which is what I do. It may sound hard and a bit crazy to some, but it is so simple!

Time to catch some fresh, wild yeast to get your own culture started!

In a Ball jar, combine 1 cup of flour with 1 cup of bottled spring/filtered water. I set mine outside in mild weather, with the lid loose for several hours to catch the tastiest of wild yeast! Yes, I set my starter out on the deck to catch the salty Chesapeake Bay breezes, all to help enhance what we affectionately call “Jim’s Starter by the Sea”.

 After several hours, I set the jar in the oven with the interior light on, and the oven OFF, overnight. In the morning, I found a nice grayish fluid, which is alcohol, sitting on top of the flour.  I stirred the liquid back in and removed ½ cup, before “re-feeding” the starter with 1cup flour, and ¾ cup water. By bedtime, I stirred the starter again, and on the third day, I stirred in the accumulated alcohol, removed ½” of discard, and fed again. Then let sit. Do this everyday for 3-6 days. My starter was ready to roll in three days, although it usually will take longer.  Depending on the amount of yeast, and the temperature of the environment, it will take 3 days to a month for the starter to be ready to use.

Store your starter in the fridge and feed it once a week by taking some out, using it, or give some to a friend. Re-feed the “Mother Jar” of starter with flour and water and let sit for a few hours, then put back in the fridge. (At this point, use equal parts flour and water to feed.)

You ALWAYS when using your starter want it to be at room temp and be at its peak of activity. Do this by taking out what you need in the morning (or night before) and re-feed it with some flour and water and let it sit out all day, then use it in the afternoon \ evening and it will work great.

When you store your starter in a fridge, the best thing to do is not use the top of the ball jar, use cellophane wrap and a rubber band around the top of the jar. Punch a very small hole in the cellophane to let the gas escape. I also have drilled some holes in the top of my starter jars and that works as well. Another tip is that once your starter is where you like it’s flavor and aroma, you don’t have to keep stirring in all the alcohol, you can pour some of it off, but I would not take 100% of it out. Leave a little to stir back in.

One other thing about your starter, never, never, never add anything to it except flour and water. No packet yeast, sugar, nothing. I mean NOTHING!!!! Keep your culture as pure as you can. When not in use, feed it once a week and back in the fridge ya go!

Smoke Your Meats (pre prep)
Making a good pie does require a bit of planning. While the dough is on a two to four day cold rise, I will plan on smoking up some dinners. Pork butts, sausage, Salmon, even Bacon. I will use these smoked meats for the Pie that I make, even vacuum seal them for later use. Weather you are topping your pie off with meats, or doing a seafood pie, smoke them to add UNREAL flavor to your pie.

There is a lot written out there about ovens, flours, types of tomatoes, fermentation, etc. All good info and important to the pie, however you will not believe what a difference some good smoked meats will make to the flavor of your pie. One of our favs is a hickory smoked BBQ pie with Cheddar Cheese and sauce. FANTASTIC!

WOODS- If you are going to be using smoked meats for pies, stick to fruit woods. Apple and Cherry are my two favs.

Fresh Fresh Fresh (Pre Prep)
For toppings, I will grind my own meats. Usually I will make meatballs out of veal, pork, and beef fresh grind cook then slice the meatballs to put on our pies. The KA attachments work well. I use the meat grinder to grind our meatballs patties.

 

Break out the Dough

About Flour and Dough- lean. Flour, Water, Sea Salt, and Levain


True VPN pizza requires an Italian flour "00" which is a very finely milled grain. This flour is excellent for high temp ovens. My associate in Italy says that all the neo chefs he has met, even the ones that have written books on Neapolitan pies all cut the "00" flour 50% with standard AP or bread flour. This is what I do as well. You may not be able to find "00" in your local stores but certainly can purchase it on line. Caputo is probably the most popular. I use Supremo Italiano 00 Pizzeria Flour.

Note: Generally speaking, making pies at home is MUCH healthier than going to your local pizza joint. In America, most ma and pa pizza restaurants use high gluten bleached and or bromated flour with conditioners. Bromation causes cancer and is banned in most countries. Before you order pizza out, ask the restaurant what type of flour they use, if it is bleached bromated, go elsewhere. You should do the same for other bread products as well.

First, take your starter out of the fridge Wed morning and re feed it (the discard that you will bake with) as well as your “Mother Jar”. Once your starter (discard \ poolish) is ready later that day, in a large bowl add three cups of filtered water and all your flour. Stir and mix with a fork.

Autolyse Next.

Now let your dough (only flour and water mix) rest in a covered bowl for at least 30 min to one hour.

After the Autolyse, put mix in a mixer and add the starter, salt, yeast, and more water as needed. Mix until the dough forms a ball and not really sticking to the sides of the mixer. A few minutes to 10 minutes has always worked for me. Next, let the dough rest again in the bowl for 20 minutes.

Kneading
 
Next, pour out the dough onto a lightly floured surface and hand knead for a few minutes, Shape the dough into a large ball.

 If the dough is too wet at the end, just add some more flour, but don’t overdo. You still want a fairly wet \ soft batter. You do NOT want, at the end of your knead, a somewhat thick hard ball of dough, you want it soft, high moisture content. It will be a little sticky on your fingers once you put it on the granite. Next place large dough ball in a large bowl to prepare for bulk ferment (cold).
Bulk Ferment
Let stand in covered bowl at room temp 1-2 hours or until it has increased by over a third in size, then cover with cellophane and place in fridge until Saturday morning. Day of pizza day, Saturday, take the dough out maybe four hours before your ready to make pizza. This last couple hours will bring the dough to room temp and rise a bit more. Don’t look for double bulk, that sort of thing. This dough recipe is about six to seven cups of flour, of which can make several pies easily. (four medium pies)

OR


"Divi the dough"
Here is an example of "Divi the dough". Instead of bulk ferment, simply place individual serving size in containers, then ferment for the same amount of time as a bulk ferment. This just saves a bit of time when it comes to making the pies. This is usually what you will see in a Pizza joint. The containers are cheap to, I think I paid five bucks at the dollar store for SIX containers. The other benifit is that the lids really help keep the moisture in. Works great.

Another two hours and this dough is hitting the grill!
Here as you can see on Pie day, in the morning I take out the containers and place them in the oven with the light on. They will rise again by about a third. You can see how well the dough has developed by looking at the see threw container. The smell is awesome, like a fine wine. This dough started on a Wed, and was ready for Saturday night.
 

Prep the grill


Place six bricks (the ones with holes in them called Frogs) in the center of your grill and place the pizza stone on top of the bricks. Take your soaked Cherry and Apple wood chips and place them in your smoker box.

This is a BIG factor in flavor and what separates this pie from most. The fruitwoods that are smoke on the grill while the pie is cooking. You will not believe how good this is, and it is what they do in Naples (but usually oak). The difference is I like the flavors of apple and cherry smoke as opposed to oak, and, I am cooking at 600+ degrees, not 900+ degrees.

Smoooooookin!


The pie is only on the grill for 7-9 minutes, and it is a good idea to rotate the pie just once half way through the cooking time. Not as important here as it is in a brick oven. The gas grill has the benefit of even heat distribution. Moisture is not really a problem inside the grill. In a 100% enclosed brick oven, I can see where gas fed fire could have possibly a moisture issue. Don’t think for a minute the pie will taste like smoke either, it does not. The pie is not on the grill long enough. But it is just long enough to have just a hint of the flavor.

Turn on your grill, all four burners, and set to “high”. It is important that the bottom of your grill is clean and free of a lot of grease build up. If you have been smoking pork buts the previous weekend, you will need to clean your grill prior to pizza day. You will be cooking at high temps, and you don’t want any flame-ups from old grease and food trash that is in your grill. CLEAN YOUR GRILL!

(Below pies are loaded and super saucy.)
 Note: A traditional Neo pie would have a LOT less sauce and ingredients which is fine. For our taste, we like them a bit more loaded. They are a bit more messy, but cook up nice and taste fantastic. More does not necessarily mean better, a lot of cooks limit toppings to two or three and can understand why.

For our pie parties, I will mix it up a lot, from a rather straight forward light sauce one topping Neo style pie, to a loaded pan, deep dish, and skillet pie all in one evening! The variety is just too much fun! Try it next time you hold a Pie Party)



Supreme


The reason for the Frog bricks is two-fold.

1)      To elevate the pizza stone higher in the grill to take advantage of the higher temps.
2)      The bricks hold a TON of heat and will help your pizza stone get even hotter, and maintain the same heat level while you open and close the grill.

It is important to let your grill come up to temp, prob. around 45 minutes before putting your pie on the stone.

Pie pictured here without frog bricks. Smoker box is to the left.
The grill is now reaching the 600+ degree mark, the wood chunks have a nice smoke going and soon you are about to have one of the best pizzas you can have in the world, and it only takes about 7+ minutes on the grill. Remember that at the time of assembly, you want everything at room temp. The dough, ingredients, sauce, pretty much everything except the cheese, which should be kept cool right up until the time of prep.

Lets go for a stretch


To prepare your pie, put your dough on your  floured granite surface and pat out to the size you want. STRETCH the dough by hand. Go for a thin layer, but don’t overwork it. It does not really ‘Knead” that.  Use as little bench flour as you can get away with. Do not use a rolling pin.

Grilled thin crust in background, Cast Iron Skilet Pie in foreground
Put corn meal on your pizza Peel and transfer your dough onto your peel.  ALWAYS test your dough on the peel to make sure it does not stick. Work very fast once you put the dough on the peel. Add sauce to your dough, then the motz cheese and toppings. Don’t overdo with the toppings, go light. Add fresh herbs, I like basil and some chives from your herb garden-very good!  Also, top off the pie with a light once-over of olive oil.

Toppings

If you are going to be using veggie toppings, sausage, etc, PRECOOK them before it hits the grill. Try your first pie with just the Motz and one other item at first. You will find that the dough and sauce is so good, you don’t really need a lot of other stuff on the pie. I am a pepperoni freak, so yeah, I cut my own fresh and it makes a great pie. The pre-sliced pepperoni can’t compare.

Transfer your pizza from the peel to the grill; cook for only 7-9 minutes.
After the pie is done, transfer it to a pizza tray and serve. That is about it.

I leave freshly shaved cheese on the table in case folks want to add more.

ENJOY!!! PIE TIME!
JB


Other JB's pies include the Pan and Chicago Deep Dish, check below.

Time for the “Pan Trick”---Pan it man!

For those of us who REALLY like a saucy pizza with a mound of cheese and toppings, here is a great tip on how to make such a pie, without any accidental Pizza Peel Disaster Recovery Programs.

THE PAN-
I have only been using Pizza stones for the past 10 to 15 years. The previous 30 years, I always used a pan coated with olive oil. This gave the crust a crunchy nice texture which I liked very much. The other benefit is that you can pile on the sauce and cheese and not have to worry about Pizza Peel Disasters. So, what I like to do, and is actually about my favorite way to do Pizza, is a combination of both, and here is how you do it.

Basically, what you do is start your pie off in the oven or on the grill in a pan coated with olive oil. I will cook the pie about 3\4 the way threw, or about 8 minutes. Just long enough for the dough to really cook and form.

Next, gently slide your Pizza Peel under you pie and slide it on to the peel from the pan. Very easy to do, the pie is mostly cooked, holds together, and you are not slinging around raw sauce off a peel.

This only takes a second to take off the pan on to the peel. Next, simply place the pie on the stone and close your grill, or oven, which ever you are using. Cook for an additional five minutes or until the bottom has a slight char.

While the pie is cooking on the stone, I will already have the broiler on in the oven. When I take the pie off the stone, then I place the pie under the broiler for less than one minute.

Remember, this is a THICK pie, and by broiling it off just for a moment at the end, it browns things off very nice and the pie will not be watery due to the fresh motz. This step will thicken everything up nicely.

All this may seem like a lot of steps, but it really is simple and takes little effort. Just start off the pie in the pan, then transfer it to the stone, then broil off at the very end.
 
When we have pie parties, I will make between 5 to 10 pies all of which are different types.  This pie is the one I do for those like me who like it really extra saucey and cheesy. We have been cooking pies like this for the last 40 years.

Slide Pie to stone for the last four minutes of cooking before hitting the broiler
Super Saucy thick with mounds of Bufalo Cheese, Pepperoni, schrooms and olives
To my surprise, I recently found out that one of the best known Pizza restaurants in Virginia (my home state) that was open for over 30 years, never used a peel, nor even a standard Pizza oven. All the pies were cooked in pans. These were some of the best pies I have ever had. Personally, I like best the combination of both, especially for a real saucy pie. Try it!

Also try this for a pan --a cast iron skillet pie! A good seasoned pie will not stick and makes for a great deep dish pie.
Pie on top is a Skillet Pie, on bottom a traditional Deep Dish using a spring form pan.
Cast Iron Skillet Pie

 It’s Ready!! 
Slice from Cast Iron Skillet

You will find that it is much harder to go out for pizza when you  know that you can easily, and very much afford to cook some of the best pies in the world at home. That is what is so amazing; the cost of cooking these pies can be very, very little. Do make the investment in the "00" flour, that is worth it for sure, as well are the San Marzano tomatoes. However the fact is, you can splurge on a couple of ingredients and have the best pizza in the world, at a third the cost of a mediocre, local conveyer belt-cooked pie, with ketchup for sauce!
Grilled Pie

Lastly I would like to thank King Arthur Flour for making such a fantastic flour product. I have been using their bread flour for a long time, Thank you folks!!


“May your future be filled with gourmet pizza for years to come!!!!”


NOTE: GRILL UPDATE!
Since we published this recipe, we have moved on to a new grill that is better suited for grilling pies. It is a Infrared gas grill. This is a great grill for pies because the heat is more evenly distrubited across the grill and the heat stays hotter at the grill level because of the grates and plates above the burners. It also has a temp gauge right at grate level so you know exactly what your cooking temp is even at the crust level. This grill is getting 700+ degrees very quickly!
I also bought a seperate smoker \ electric for doing our butts, ribs and chicken. Works great. The reason I went to a smoker is because I wanted to keep this new infrared grill ALWAYS extremely clean. At temps of 600+, flair ups happen EASY! You dont want any pork fat in your grill at all.

So for the most part, I only use the new Infrared for pies, steaks, grilling veggies, that sort of thing. And keep it clean and always coat the interior with a cooking spray. If your going to be grilling a lot of pies,
keep your buts on a smoker!!

To watch Jim Baugh Outdoors Grilling Pizza and Steak on his show boat at a boat show-
 CLICK HERE

Also check out Jim's Chicago Deep Dish Pie Recipe
Click Here


Try our deep dish recipe! Really good!
Jim Baugh
Jim Baugh Outdoors TV
Acknowledgements:
My dad, Judge Baugh for raising me on Pizza. THANKS POPS!
King Arthur Flour, Norwich Vermont.
Suzanne Cote
Sourdough Baking, John Ross
Chowhound
Celebrity Room Pizza
Captain Bill Parkenson
 “Mimi” 
and
Ettore (Hector) Boiardi, known as Chef Boyardee.
 
If your going to go out.........
 
 
 

2 comments:

  1. Suzanne told me you were making a striper wellington . Whatever you top or wrap around the filet, cover it with a crepe. This will keep moisture off the inside of your puff dough and make a nicer presentation . Regards ,Mike(KAF)

    ReplyDelete
  2. That sounds wonderfull!! IF you dont mind sending us your preferred crepe recipe, that would be great! We did not Rockfish today, but later this week, so looking forward to trying it out.(Today we filmed Trout and Spot) By the way, I got the King Arthur Starter going and made a whole wheat Chabbata loaf with it, was VERY good. Were going to a dinner party Sat night, and taking some.Loved the KAF Starter.

    ReplyDelete