G'day from Arizona!
I have finally convinced my better half that an outdoor wood-fired oven is a great idea and so we are in the planning stages. as We (please note the capitalisation: that is the royal we!) won't begin construction until this fall, there is too much time to plan the area. Fortunately we have a HUGE back garden.
A little about me: French-trained chef with a minor in oenology and viticulture. Have been baking levain-fueled breads for almost 6 years now (thanks Nancy Silverton!) with only one starter catastrophe; am planning on using the WFO a huge amount and for as many things as possible.
Cheers, all and thanks for this terrific resource!
|All times are GMT -7. The time now is 08:39 AM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC