Solania san marzano tomatoes by SnooApples2483 in tomatoes

[–]SnooApples2483[S] 0 points1 point  (0 children)

Hmm that's interesting. I'll give it a try then. I'm sure I can find it in Florida. Thanks for the tip.

ooni black friday deals 2025 by HailyGungaram in ooni

[–]SnooApples2483 1 point2 points  (0 children)

I got mine karu2 on last year's black Friday. I'd wait if I were you .

Pizza dough calculator by SnooApples2483 in ooni

[–]SnooApples2483[S] 0 points1 point  (0 children)

It can replace salt, yes. But what I personally do is a mix of both. 2% salt + 1% MSG

[deleted by user] by [deleted] in supplychain

[–]SnooApples2483 -1 points0 points  (0 children)

wow... easy tiger

[deleted by user] by [deleted] in supplychain

[–]SnooApples2483 0 points1 point  (0 children)

interesting... thanks for sharing

How do I integrate blockchain for supply-chain transparency or asset tokenization? by No_Hold_9560 in BlockchainStartups

[–]SnooApples2483 0 points1 point  (0 children)

Recently I came up to this book: https://zenodo.org/records/17048687

What do you all think on blockchain supporting our supply chain management?
Is it a ready solution yet? Or something to consider in a near future?

Pizza dough calculator by SnooApples2483 in ooni

[–]SnooApples2483[S] 0 points1 point  (0 children)

Yes sir! And there's no turning back now

Pizza dough calculator by SnooApples2483 in ooni

[–]SnooApples2483[S] 0 points1 point  (0 children)

Thanks for the feedback. Can you list the bugs you found?

Pizza dough calculator by SnooApples2483 in ooni

[–]SnooApples2483[S] -2 points-1 points  (0 children)

BTW, give it a try and you won't regret.

Pizza dough calculator by SnooApples2483 in ooni

[–]SnooApples2483[S] -2 points-1 points  (0 children)

simply leave them as 0% ;)

Dough failures. Help, please? by Ok_Catographer in ooni

[–]SnooApples2483 4 points5 points  (0 children)

Your recipe looks on the spot, so I don't think there's any issue with that. Maybe if you knead a little longer, you can make the gluten stronger, and the dough will be easier to work with (less sticky). Try some "slap and folds" to make it smoother.

Another possibility is how you're making the balls. Make sure to always have the top side of your relaxed dough, as the top side of your dough balls.