cafe 287 페이지 > 이슈스카이

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Bread turned out lovely but the base stuck to the stone...
First time using pizza stone for baking bread. How long should I be preheating it for? And should I …
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0 8
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Croissants!!
I successfully made croissants! It was my first attempt in years, after truly failing to achieve any…
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Really tough blind (Mugnier Bonnes mares)
1989 JF Mugnier Bonnes Mares Poured blind. This was very challenging to place, both in terms of bott…
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Shokupan
Thoughts on the crust? Too light? submitted by /u/Curious_Strike_1433 to r/Breadit [link] [comments]
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What's the black olive consensus here?
I enjoy some black olives on my pizza, but usually end up eating half the can while slicing them cau…
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How’s my bun looking?
submitted by /u/revolt2bfree to r/burgers [link] [comments]
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My Merlot Thursday from Pomerol
submitted by /u/odedi1 to r/wine [link] [comments]
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What can top Culver’s, honestly?
submitted by /u/msm4600 to r/burgers [link] [comments]
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Pizza dough did not rise after 4 hours…
I made this dough with a biga that was left to ferment for 24 hours. The biga did look fermented so …
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5 Guys…
She ain’t much to look at but damn she was good. I ask for mustard only because it was my first one …
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A new level of inkiness for Cornas
submitted by /u/flitcroft to r/wine [link] [comments]
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Cellar Tracker’s new CellarChat is fun!
This new feature just landed and I am really enjoying it. Searches my cellar and provides instant in…
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