[Eddie4]

Im not a mason, Im not a construction guy, Im not even a chef, but love to cook.
I have been on the fence about building a pompelli style oven now for about 2 months.
Its cold here and the ground is still frozen.
Can anyone give me a good reason not to not build one come spring or to build another style like those mentioned in The Bread Builders?

I would love to save the money by no purchasing a prefab, but don't want to get in way over my head either by taking on the challenge of building from scratch.

Thanks for you opinons,

Ed