Thanks Kyle, Jock, the recipe: 3 1/2 wheat flour, 2pounds H2O, 1oz salt, 1/2 oz instant yeast. My home is Puerto Rico. The problem with turning off my oven is that I need the oven almost all day on, because Im producing others products.
But I have one day that I can test that way.
BTW did you were member of the BBGA?
Thanks |