This is after clearing it out and throwing away anything expired or close to… funny enough I never struggle to find anything.

I really like the idea but feel like none of the politicians has guts to even propose it out loud.

As a European I do like the idea, not sure if it will ever be feasible though.

Saw wretch 32 has it on Spotify so fingers crossed. Did it watch again today absolute fire 🔥

Chicken rice is one of the favourites since Singapore trip - I use this recipe youtu.be/XPA3rn1XImY?...

Thanks! I completely forgot about it, I have been working abroad since 2018 so definitely worth following up on.

Fingers crossed it will get added! It is fire 🔥

Thank you!

I can imagine! I do realise I am spoiled here in Sweden but then every time I visit Germany I do feel that Sweden can do much better…

🙂 I do buy 25kg bags of flour for pizza so not much variety there 🤣 I seem to never get into baking deep enough. Did some experimenting with white loafs in the past but on Saturday morning I find it easier to visit bakery than to organise myself and prepare during the week.

Totally - just looking at his crypto stand it’s evident what he is up to - unfortunately he is rug pulling the whole country now.

I mean when recipe says “2 cloves of garlic minced” - who does that? Why would I not use half a bulb 🤣

This is a super power I don’t possess 🙂, when it comes to baking I follow everything to a fraction of a gram. I did quite a lot of experiments with pizza dough hydration and bench vs fridge but very precise on variables. Funny enough when cooking something else I rarely follow recipe quantities…

If fully optimised there might a be chance - a local pizzeria I visit sometime uses two different flours in their pizza with proportions dependent on the next day forecast. So there is a room to geek out 🙂

I think it is a difference in yeast types - standard yeast used in bread making active dry or fresh gets damaged in freezing process - whilst sourdough is effectively a wild yeast which are better cold adopted. Saying that starter needs feedings to revive which is not practical with the dough.

Ahh reminded me to try to make pizza fritta… been awhile since I experimented with the pizza.

suppliers. I think most I left dough to cold rise was couple days which ended up with it overdeveloping which is not a desired outcome.

I think freezing is not a good way forward - modernist pizza doesnt cover dough freezing and I would be surprised if they did not attempt it. I guess if freezing it is best to do it after cold rise as yeast will not survive the freezer, mind you a freeze resistant yeast are available from commercial

A trap for retail…