Seasoned Advice
MarkS
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About

All around easy going person who loves software development, learning new things, good food and drink, and DIY. Intrigued by the maker movement. Fascinated by the art of graphic design. Like to get my hands dirty in other disciplines. Know enough about some things to be really good at it. In other cases, know enough to be dangerous. I sometimes ask dumb questions. Bare with me.

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All Questions Answers
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9 How should I clean, or care for, a banneton (brotform, proofing basket)? Mar 12 '12
8 What is the best flour to use for pizza dough? May 17 '11
7 For Pizza cooking at home. What is the best alternative to the pizza stone? May 18 '11
7 Red and blue Antimo Caputo 00 flour Jan 22 '15
6 Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter Apr 1 '13
6 How to salt and roast pistachios? Sep 8 '11
3 How do I prevent crust formation when proofing pizza dough? Oct 28 '15
2 What does it mean for a flour to be "strong" or "reinforced"? Oct 24 '15
2 How to remove a smokey/ charcoal taste from food? Jan 28 '14
1 Cracking open a pistachio Sep 9 '11
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