« IE and CSSYaherkeley... »


  1. § Doug Tygar said on :
    So, Jeff Varasano says that way down on the list of important issues is the selection of flour; you've argued elsewhere before. Do Jeff's comments make you revise your own opinion?
  2. § joe® Email said on :
    In short, with my own experimentation, I'm starting to think that flour isn't as big of a factor as I once thought. It's really more about how you make the dough and the care with which you let it mature (although I sure haven't used a starter or let my dough rise for multiple days in the fridge yet!).

    I haven't had much of an opportunity to really experiment with flour... I've done high-gluten, bread flour, unbleached AP flour and AP with gluten protein additive. Of all of these, personally, I prefer the high-gluten flour. Jeff is trying to replicate DOC-rules (napolitana pizza in Italy is certified!) which means he can only use (essentially) AP flour, water and salt. In these restricted rules, I would guess flour doesn't make much of a difference... although I find the high-gluten to be extra crusty and it holds moisture in the rest of the dough better. However, my last few pies have been very very chewy instead of pillowy... so I'm still exploring.
Contact / Help. (cc) 2021 by Joseph Hall. blog software / web hosting.
Design & icons by N.Design Studio. Skin by Tender Feelings / Evo Factory.
And a few words about the structure of the eye . Everyone " retina ". Especially often we hear it buy clomid online in the phrase " retinal detachment ." So what is the retina ? This - the front edge of the brain, the most distant from the brain part of the visual analyzer. The retina receives light first , processes and transforms light energy into irritation - a signal that encodes all the information about what the eye sees . The retina is very complex and in their structure and function . Its structure resembles the structure of the cerebral cortex. The shell of the retina is very thin - about 0.14 mm.