I've been telling people for years that a long ferment breaks down the glutens, and that's why this dough sits easier on your stomach. The observation is right. My explanation was wrong, and I said it again on Wednesday's call. So I looked it up. The real answer is more interesting than the one I've been giving, and it's at the top of the recap. The rest is your questions. These are the actual ones people asked: How do I get dough five hours in a car without wrecking it? My grill hits 800 degrees. Why does my pizza burn? My house is cold and drafty in winter. What do I do? Can I use fresh milled flour? Twenty-three of them, all answered. And some of the best answers weren't mine. Scott had the trick for proofing in a cold kitchen. Debbie knew the fresh yeast conversion I didn't. Neil ran his dough at 80% hydration and told us exactly what happened Read it here Another class in August. I'll send the date. Andris |
