Sounds like you're serious. Looking forward to the series ...tctenten said:I need to get a different thermometer…I am going to guess that the temps where in the 900f-1000f+ range. The stone was 650f and it took just over 3 minutes. Round 2 will be tomorrow. the dough was only fermented for a day and was still cold. Tomorrow I will have Danielle take it out earlier and let it warm up a bit.
tctenten said:
I use them. Cannot speak for anyone else.grantmichaels said:
Do they poo-poo these in egg-ville? ...
I use them in the Akorn - lid up only, until it's burnt out - but the Akorn isn't porous either ...
I couldn't keep the temp low enough initially when I used the minion to start the Akorn ...
Danielle's cousin snapped a few for you.grantmichaels said:Hold on while I imagine the slices ...
This is me imagining slices ...
Imagining ...
Slices ...
Nao ...