Quote:
Originally Posted by spence
I buy them by the case and store them in my home office 
If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.
Nice pics BTW, making me hungry!
Posted from my iPhone/Mobile device |
I do too..I'm fortunate to have maintained numerous contacts in the restaurant business from when I had my own.Getting them directly from an importer is nice
Thanks for the tip on the dough. Will give it a shot next go round.
Glad you liked the pics..Some more pizza porn
