one2many wrote:jehler wrote:idk Idaho, wish my mom was still alive, the starter for the bread I grew up eating was over 80 years old, she knew her bread. I know that in the cold of the fridge the yeast growth is slowed and allows the gluten in the bread to relax or some shit giving you that bubbly chewy crust like a good pizza place, give it a shot. With the salt just trust your gut(MT)Montanafowler wrote:jehler wrote:try making your pizza dough two days before, once kneaded move to the fridge and let rise there for at least a day up to three then pull out and let warm before pulling or rolling out. Don't add to much flour or it'll get tough, try a little more salt than normal and a little olive oil.
will that work with sourdough john? from what i've been told once you hit 18-20 hours with sourdough it has basically shot its wad and needs to be cooked, but i can't say i have a ton of experience with pizza crusts. how much salt do you recommend? the recipe i use calls for one teaspoon for 3 cups of starter and flour. I use very fresh local grown flour, it makes really good breads, haven't heard of italian flour so i don't think we have it out here.
i would weigh over 550 pounds if i was eating a Jehler's house all the time. lots of you guys turn it on for dinner time
if its just me alone i eat shit.
I'm eating shit tonight, hamburger helper for the first time in years.
