I'm fairly new at this, and don't have many recipes to share as yet. I'm still working through the basics- I'm one of those ppl who like to master the foundations before getting fancy.
So currently I'm working on mastering pizza crust... like this guy :Jeff Varasano's NY Pizza Recipe . Although I'm not brave enough to cut the safety interlock off my oven's cleaning cycle lol.
I rather think I'm going to go with the dual baking stone concept to make a mini intense convection oven inside my conventional electric oven. Looking on craigslist, I was able to spot some Pampered C's baking stones for sale cheap... though I have not gotten them yet. And I need a pizza peel... ah, the challenge of low-to-no budget baking...
One thing I found very interesting is Mr. Varasano's description of what he terms "poolish"... he reccomends starting with a commercial (mail-order) sourdough Italian culture. Has anyone here had experience in this area? Has anyone in my area come up with a sourdough culture they would share a cup of? I'm not sure of what would germinate in my kitchen, but pretty sure it woud be something odd. I'm in Baltimore, MD btw.
thanks in advance!