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  Not really as far as trouble. If I make normal pizza dough without rye or whole wheat flour, I usually can get a decent rise. BUT thats with normal ADY yeast and not a sourdough starter. I don't make actually bread that often, so I don't have a lot of baselines to work with.   But since you...

  might try that the next time around. I've tried everything else. worth a shot.

well since my plan A pizza was a complete failure for reasons unknown, I decided to go to plan B. I still had a cup of sourdough starter left over, so I decided to make sourdough pancakes.   And while the pancakes were still a little flaccid, I actually saw a huge improvement in the amount of...

ok Sourdough gurus, I need some advice. I am stumped.   I have tried three times, and each time it appears I was unsuccessful in getting my dough to rise. And I'm not sure why. I have tried three different recipes as well. In the last attempt, I made a concerted effort to compensate for the...

  rats. but probably out of my budget range anyway. but thanks for the info. pizza party model eh. interesting. And I actually do have a natural gas line thats permanently attached to my house that I use for my outdoor grill. The Ooni might be a possibility for the future. Natural gas saves me...

outstanding. I want this pizza oven. how much did that oven put you out.

  I see I see. interesting. I need to get one of those fancy temperature control bread boxes. But my average air temperature is in the 80s year round. One of my problem this go around is that my air temperature is likely too high. Since the average air temp inside my house is about 83 degrees at...

  what is your feeding ratio? and how many days old is your starter? based on the exact wording of what you posted, I have a few theories about what went wrong based on my own starter adventure. But I am not an expert on starters. 

  I will look into it. carbon steel wok. got it.

  If I had a wok. best I could do would be a hi heat skillet or cast iron. I will note the order for the future.       oops I spelled that wrong. actually I've never been a fan of either zucchini or squash with a possible exception of butternut squash. Maybe I'll have to find a way to make them...

  honestly if I had made this without the pineapple I would have enjoyed it more. The pineapple just didn't really fit to me. Might have kept the juice though. Notably the pineapple in question was well below my standards for a sugary ripe pineapple. Even fully yellow on the outside skin it had...

  If you were talking to me, I'm not really sure. I don't remember the recipe. lol. But I know at least part of it was pineapple juice, brown sugar, some ginger, some worcester sauce, and I forget what else. It was a layered cook process. 

stir fry  

FYI... if you were planning to use Whole Wheat Flour say... to make a homemade loaf of bread or something...nudge.. good luck finding it in any supermarket right now. The only store that had it in my area was BJ's.  I suggest perhaps ordering the amount you need online now while there's still...

chili's ready. 4 hours low cooked.      

     

LOL the price of US oil. XD

lunch  

  I believe I was once was told that Americans mistake the Hungarian dish Paprikash for the dish Goulash. So when you order food at a Hungarian restaurant or ask for goulash, you don't end up getting what you thought you were asking for. So instead that you should by default ask for Paprikash...