Search results

Has anyone used the voice coupon by liberty communication. It sounds like a good idea any feedback? thanks

Tom, I have created a good dough formula based on your %. Here it is: 50 lbs all purpose flour 438 oz water 4 oz yeast (Fresh Yeast) 16 oz sugar 15 oz salt 8 oz salad oil 10 oz clear liquid shortening I put in the water first then add the sugar and salt. After it has dissolved I add the flour...

Tom, What is the difference when adding either vegetable oil, liquid shortening, or lard to the dough mix. What unique properties do they add to the dough. Which one is better to use. Also how would I go about getting a more chewier textured crust? Thanks for your input

Tom, I saw your post from last week for a dough recipe. Neil; Here is a procedure that I’ve succesfully used, and it provides a great flavored crust too. Flour 100% Salt 1.75% Sugar 2% Oil or Shortening 3% Yeast (Instant Dry Yeast) 0.5% Water: 55% (65F/18.3C) Is that based on 50lbs of Flour? If...

Hey guys how do you figure the ingredient % on a batch of dough when using 50lbs. I have seen breakdowns on this site but are the percentages based on 50lbs? Thanks

Wanted to know if anyone has a used black book written by Karrington for sale? thanks