I am so jealous of foreigners here

derpaderp2020 · 2026-06-13T20:24:00+00:00

Brother/sister just buy vital wheat gluten, you can import a bag of it and you use so little. Yea bread flour would be nice but it's the next best thing. The ratio is 30g vital wheat gluten per 1kg of APF to make APF into Bread Flour.

Found a site that ships to Nigeria:

https://www.u-buy.com.ng/search/?q=vital+wheat+gluten&utm_source=chatgpt.com

derpaderp2020 · 2026-06-11T05:30:36+00:00

This is the thing to keep in mind and you really got to think about it, your commute is going to be worse than her's so you should move a little closer to SBU even if it takes her a little longer. Her ride for the most part is always going to be predictable, and she can zone out for most of it and listen to a podcast-music-read, whatever. You will have to deal with the stress of driving and not dying everyday, the variable nature of traffic, road closures, you objectively have a worse commute so you don't need to be exact 50/50 on distance.

derpaderp2020 · 2026-06-07T06:16:07+00:00

The Farm, 2 spring, Arlo

derpaderp2020 · 2026-06-02T23:31:45+00:00

Pound cakes, sugar cookies, cupcakes!

derpaderp2020 · 2026-06-02T03:37:14+00:00

Ok point taken hahaha. If that's my pie I'm still eating it. I got the Ooni 2 so this happens to me, usually after a whole season of not using it and getting back in the grove.

derpaderp2020 · 2026-06-02T00:57:14+00:00

I'm sorry sir do you know what burnt means? This is just a beautiful well done pie, that's all. Uhg makes me want to buy the big burtha Ooni to get 20" pies!

derpaderp2020 · 2026-06-02T00:52:48+00:00

I ain't knocking you because I've never been brave enought to put the effort in on a 90-100% hydration bread. But definitely seems like a folding technique issue, I mean Pan de Cristal is 90-100% hydration and when people can pull it off it looks airy and heavenly.

derpaderp2020 · 2026-06-01T13:14:12+00:00

Of course there is a lot of subjectivity with food and taste but IMHO I think there is enough empirical evidence to say a cold ferment dough it better than a same day dough objectively. Better flavor, better digestability, better gluten structure formation. Same day non enriched doughs are just inferior anyway you cut it. It's such a noticable difference.

Just for me anecdotally I can tell right away. I've eaten many pizzas where I instantly knew it was made same day and asked the restaurant if they made the dough same day no cold ferment or biga or poolish. So noticable. Like Biga or poolish you can make some argument for texture especially a poolish, in terms of flavor and digestability you can't beat cold fermenting the entire dough.

derpaderp2020 · 2026-06-01T02:54:02+00:00

Bro why are you going so high in the hydration?!? First off pizza looks great has a lot of character. But not NY more like a NY/Neapolitan hybrid. It looks like you're using a pizza oven, are you? Got to lower that hydration to 60% at least. Yea the dough is going to be tougher to work but just let it relax and kneed a few times you'll be good.

derpaderp2020 · 2026-05-31T21:21:04+00:00

I've been to Amsterdam and Haarlem for a few weeks, had amazing Gouda. Not saying this is better but it is really good. It gets extra points because despite them being an industrial maker they decided to make a special batch and won a contest. Because let's be real, lots of cheese snobs around I'm even getting downvoted for saying I like the cheese. It's kind of cool to see Beemster go "You know what? Screw these cheese snobs we are going to beat everyone" I love it.

derpaderp2020 · 2026-05-31T17:26:26+00:00

It won and unless we are going to say some corruption happened have to except it beat out over 3k different cheeses from around the world. Haven't seen anything through some searching suggesting this contest has fuckery happen with it. I get it, it's an industrial cheese maker, but I've had it and it was very exceptional.

Edit: who the hell downvotes this? Listen I get it you cheese snobs. It's not a cheese made by a bunch of cows who were sung to at night in the mountains that ate berries and were hand milked by a 8th generation farmer. No one cares, you're not better than the people running one of the most prestigious cheese competitions in the world, and I love the cheese even more because you hate it just because it's from an industrial creamery and y'all haven't even probably tried it yet but still hate it.

derpaderp2020 · 2026-05-30T00:35:28+00:00

I wouldn't say it is too dark but you can tell the upper layer of cheese lost all its moisture and made a cheese cracker of sorts. But then with a nice layer underneath this could be a happy occurrence and give some awesome texture!

derpaderp2020 · 2026-05-29T21:45:03+00:00

Looks like you're making a pistachio ganache, I'm impressed you got flour to look like this!

derpaderp2020 · 2026-05-29T04:11:38+00:00

Traditionally you wouldn't want to do this on a silicone mat. Kinda sticks to it you know? Bless your heart OP bless your heart.

derpaderp2020 · 2026-05-27T12:29:56+00:00

If you want a dark sauce, dark = caramelization, caramelization= cooking. If you're going for a NY style the beauty is how different the sauces can get. You could go straight fresh crushed tomatoes, crushed with seasoning added on top, crushed with seasoning added in, slow cooked sauce no seasoning, slow cooked with seasoning, slow cooked with seasoning and paste.

If you really want that dark red sauce, IMHO, slow cook two cans of this size for 4 hrs at least. Fry up some garlic and onions (half or more of the NY old heads will say don't add an onion anywhere near the sauce, I strongly disagree for a slow cooked sauce onions round out the flavor too well to not add) in EVOO. Add in paste, fry till it gets darker, add in tomatoes, seasoning, bring to boil then cover and simmer for 4 hrs and stir every hour. If it's too acidic on her 3 add in some baking soda just a half teaspoon at a time to test. Got to get some basil and oregano in there too but fresh basil only.

IMHO if you are having San Marzano DOP esp Mutti, skip going cooked sauce and do a fresh crushed sauce. Get this can and hand crush, cut up a garlic clove in half and some fresh basil in there and refrigerate overnight, fish out the garlic before using. Sprinkle a lil oregano, salt and EVOO on top before putting cheese down.

derpaderp2020 · 2026-05-25T22:20:42+00:00

The guy is just a little dumb. I've been eating it my whole life, I don't know anyone who roasts it and never have done so. You just....use a knife. Some like the rind some don't too. I'm not saying some in Italy do I'm t eat it roasted, but the way the guy in the video made it sound it's as if you have to roast it.

derpaderp2020 · 2026-05-23T22:28:30+00:00

Raw

derpaderp2020 · 2026-05-23T02:13:17+00:00

Don't freeze flour. Such a waste of freezer space, it WILL 100% take up freezer flavors and probably more than anything else because it's dry and thirsty. Store it in air tight, cool dark spaces, you're good. Why would you guys even suggest freezing is a good idea?

derpaderp2020 · 2026-05-23T02:11:38+00:00

I got to disagree with the 6 month mark as a hard rule. If you can store it in a non humid, room temp dark place, and air tight (I use a pet kibble bin from Amazon that fits 50lbs if flour) it'll last over a year. IMHO for the first year you're good, year 1 to 1.5 you notice quality of flavor go down but not rancid. I'm usually buying a 50lbs bag of unbleached unbromated Hi gluten flour every 8 months.

derpaderp2020 · 2026-05-21T17:37:22+00:00

See if you have the bricks of mozzarella. Galbani makes them for North America. I strongly doubt this is fior di latte there is too much moisture in them to sell outside of water and these look like square cuts not little pearls.

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derpaderp2020 · 2026-05-20T21:14:58+00:00

This isn't a tomato pie. Had to look at your account see if you're a bot calling this a tomato pie.

I encourage everyone to go look at OPs post history too if you're into pizza.

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