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I use italian remilled semolina flour. Its very fine but gritty, only a couple of pinches needed

First pizzas I have made in about five months due to injury and appalling weather..made 6 tonda romana, dough was a bit underproofed and my topping was a bit lazy but overall very happy with the result ]

sweetpotato and chickpea curry from yesterday

Don't bother with that one google the ooni karu it's good and the best cheap one you can get. make sure to get the gas burner with it. Gas is good, as someone with a WFO I wish I had gas as an option.

I'd definitely try changing the light crystal to dark. It's pretty essential for that beer

In the UK it would be 8.5% as a guide, but I wouldn't use our tax laws to define what cider is! Basically between 1.2% and 8.5% made of at least 35% pre or post fermentation apple juice by volume with a gravity of at least 1033 degrees. A pretty low standard for cider I think. It's mainly...

Yeah, you probably found the limit of that yeasts alcohol tolerance. Cider= just fermented apple juice Apple wine= extra fermentables, ie sugar or concentrated juice. Wine implies strength, like barley wine.

I brewed LP before using Graham Wheelers recipe iirc, it was a very good beer. It does take a couple of months to smooth out due to the brown malt.this recipe is on JBK and is quite similar to the one in the posts above, except it uses dark crystal which would make all the difference. . I don't...

That's a bit like sourdough pizza, which typically has less than 10% levain, often only 2%-3% . I found with my sourdough , which is a mild yoghurty tasting one, that I can't really get much of a difference in taste from it no matter the change in % used or temperature of ferment. I'm sure...

They are very simple beers, I've made many with just MO, although my favourite tends to be extra pale MO and about 5% wheat. I tend to favour new world hops with them but there are some very good ones with just english hops, like summer lighting. I'd just stick to the wort they give you.

Guinness probably. Tennents is one of the better national brands, along with the likes of Stiegl. Better than s.h.i.t.e like Carling/Bud/Carlsberg etc edit: didn't see the post about corn. Maybe Moretti then, it's the best big name beer I've had with corn in it, certainly superior to Peroni...

some rolls, topped with salt,nigella seeds and caraway seeds

Have a read of this, it's useful. See the bit on sulphites which will answer some of your questions too http://www.cider.org.uk/frameset.htm

Most of the the UK supermarkets are doing these now, very handy indeed.

You can get the maximus ovens in the US apparently which are copies of the PP, or at least the smaller one is. No gas option or saputo floor though, so you would have to source them separately if you wanted that.

I like about 250ppm sulphate and 150ppm chloride in my bitters. Ultimately it will be down to your personal taste though.

:D its a 1963 edition of mrs beatons cook book. Its fair to say my dad didn't mind the odd splatter or two. Its rather outdated but quite good for some preserves etc

Hi welcome to hbt. I also grow hops in my allotment You can use dwarf ones if you want, i just grow full ones along a fence (centennial and hallertau mittelfruh). They only go 2m high. Dont use seeds, you won't know what you end up with unless you want to try it out. There are many threads on...

Seville oranges are now in season so marmalade it is

Golden Spurtle has some recipes on it from the world porridge making championships if you want to try something new :) https://goldenspurtle.com/recipes/ I use water, about half a teaspoon of salt. Then when its ready put whatever toppings I want on it - bit of honey or golden syrup, maybe some...