Are you sure that's right?
The baker says there doesn't seem to be near enough water to wet out flour - she needed twice as much to get it together
Absolutely correct. Here's a pic of a fresh loaf made yesterday using this hydration ratio. I got fthe recipe from the King Arthur website. I took the pic with you in mind to show the coveted baker.
What is a good electric grill? I have gas on the boat but on my condo's lanai I am required to use electric. I have the small Weber Q electric and don't like it.
It gets very hot for a good sear. I have had to replace the burner twice, but it's 5 years old.
15" pizza stone cut down to 13" for my Magma. Make bread, pizza and the only way we now cook meat, no flare ups, no grease drips, keeps all the juices in. Get the stone hot as possible then turn down or sometimes even off and cook away.
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