Greetings from Oregon
I want to thank everyone for all the information on the forum. I am looking to start my oven in the next year. Nothing like a little time pressure ;) My goal is to make a bread food oven that can also make pizzas. I have a ton of questions regarding the approach I should be taking to start my design. Especially given the end goal. For example, I have read about soapstone being a wonderful surface for pizza but would it also be a good surface for any other cooking/baking.
Looking forward to putting up my design and ideas when I get past the information gathering stage.
|All times are GMT -7. The time now is 04:16 PM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC