Other pizza dough questions
Kent wrote:
> Do you use a starter?
> If so, long do you ferment it? How long can or you store it? Should you
> store it before using it? Do you save a bit of dough from one pizza, and use
> that as a starter at your next pizza attempt?
> Do you add yeast in addition to the yeast already in the starter?
> Have any tried other flours. What is your favorite unbleached, wheat, though
> white flour. I have started trying 50% whole wheat, to raise the glycemic
> index of the whole pizza. If you're prone to hyperglycemia, as I am, you
> should be addressing this, to prolong life.
> Happy New Year
You should mix in extra gluten.
--Bryan
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