Ingredients

Description

Discussions about different ingredients, where to procure them, etc.

To oil or not to oil?

A "chicken or the egg" question

SAF Red vs Fleischmann's IDY

How much olive oil is too much?

Baker's Percentage question

Rosemary -- using dried vs. fresh?

A salt question

HDPE "food-grade" bucket = bad news

different kinds of salts in dough

German versus American Fresh Yeast- same by weight?

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