This inside baseball was exactly what I needed to break through. Feeling so happy and grateful for this clear context. Hang in there people. Keep baking this day away. 🔥❤️
You wrote, "Incidentally, there is no benefit to adding actual sugar to long-fermented doughs as a way to improve browning, since it will be long gone by the time it comes to bake the dough."
I've always wondered about this...but have not found credible measurement of how the amount of sugar changes over time. What have you found? Thanks.
Just threading your teachings here. If you're proposing that cold-fermentation is the way to go with thin-crust pizza, then should I care about DDT at any point in building my dough?
This is the news I needed today.
Hi Andrew, this post in all its glorious detail is just in time as I'm about to retest pizza stones and steels. Any new thoughts about those?
Thank you for that very interesting and informative post. I posted a link to this article on pizzamaking.com so maybe you will get some new visitors.
This inside baseball was exactly what I needed to break through. Feeling so happy and grateful for this clear context. Hang in there people. Keep baking this day away. 🔥❤️
You wrote, "Incidentally, there is no benefit to adding actual sugar to long-fermented doughs as a way to improve browning, since it will be long gone by the time it comes to bake the dough."
I've always wondered about this...but have not found credible measurement of how the amount of sugar changes over time. What have you found? Thanks.
Hey Andrew,
Just threading your teachings here. If you're proposing that cold-fermentation is the way to go with thin-crust pizza, then should I care about DDT at any point in building my dough?