Hello from the hot Zambezi Valley
Just signed up for this forum. I got here by google when I was googling a Ken Forkish recipe and found the remark very helpfull.
I am by no means an experienced baker, but have been dabbling around with sourdough breads for a bit and am now focusing on pizza's and flatbreads as I have just gotten myself an uuni 3.
Temperature control and ingredients are 2 of the main issues I am facing. We can get household flour, bread flour and brown flour and that's it. No info about protein percentage etc,
I got no aircon and no heating, so the temperature inside my house and kitchen are exactly the same as outside, meaning around 7 oC at night in wintertime and 40+ oC at daytime in summertime. Luckily there are fridges to slow the fermentation down.
Hopefully I'll be able to help some people with their questions, but I expect that I will mainly be asking questions :), so many thanks in advance!