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!
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