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aaroncornish

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About aaroncornish

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  1. Thanks On the main board in the body, or the board on the content panel Sent from my iPhone using Tapatalk
  2. Would you mind sharing which part you replaced One of our broadcast engineers at work has said he will replace for me Thanks Sent from my iPhone using Tapatalk
  3. Concrete slab was poured this weekend Got next week off to get the oven on and the rest of it built Sent from my iPhone using Tapatalk
  4. Sadly never solved and the control panel is completely dead now Sent from my iPhone using Tapatalk
  5. Sourdough Sunday Very busy day in the garden yesterday. Stupidly thought I would have time to give 4kg of dough the love it needed too. Surprising, given that all it got was a two hour autolyse and a full stretch and folds at odd intervals, I think these loaves came out pretty well. If you forgive the ropey shaping Sent from my iPhone using Tapatalk
  6. Hey guys How do you build up your starter? My starter is about 100g at the moment. I will need 600g for bake on Saturday. Shall I just stop discarding and keep adding flour and water to get the starter to required weight, with some left overs for keeping starter flint Sent from my iPhone using Tapatalk
  7. Slow progress for a pair of rookies but block work is going up 2 more courses of blocks and then the concrete slab goes on Sent from my iPhone using Tapatalk
  8. @jony https://www.mozzafella.co.uk Try Dan’s dough recipe Sent from my iPhone using Tapatalk
  9. Started the block work today Bit rough and ready. Render will hide it - I hope Sent from my iPhone using Tapatalk
  10. We have a primo 60 too Had a similar set up at last house. I wanted to enclose it fully and insulate so I can do longer cooks Sent from my iPhone using Tapatalk
  11. I prefer white pizzas - sometimes cheese is all you need I sometimes loosen ricotta with some milk and use that as base Pesto is another good base, loosen it off with some olive oil Current favourite is roast pumpkin/squash. Roast in oven with some chilli, garlic and thyme. Then blend to a fine purée. Sent from my iPhone using Tapatalk
  12. Morning all Some good looking pizzas on here We have finally started to building the enclosure our pizza oven in the garden. Chunky concrete slab laid, and a first two courses of engineering bricks Block work next Sent from my iPhone using Tapatalk
  13. I would say that effort in improving shaping has been one of my biggest step forward. I did a sourdough course and really paid attention to the shaping bit. I am still no where near as good as they were, but getting better
  14. Hey Jony Could be a number of things. What shaping do you do with your dough? A good shaping technique creates a taut skin on the dough, which helps the air stay inside and stops in flattening out. This a pretty good video -
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