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Thanks! btw, why is cold fermentation integral to NY Pizza but no no for Neapolitan? More yeast in NY so have to slow it down a bit?
Before your WFO; when you were working with your modded grill, did you ever create any non-00 flour doughs that were non refrigerated, and to your liking? If so would you mind providing a quick link Craig (not wanting to derail here) Thank you.Bob
Yes, all I used was KAAP. Fermentation was 24 +/- hours in the mid to upper 70's. http://www.pizzamaking.com/forum/index.php/topic,12371.msg117401.html#msg117401http://www.pizzamaking.com/forum/index.php/topic,13475.msg133735.html#msg133735http://www.pizzamaking.com/forum/index.php/topic,13869.msg139376.html#msg139376http://www.pizzamaking.com/forum/index.php/topic,13775.msg138319.html#msg138319My Reverse UPN thread called for fermentation in the low 60's. http://www.pizzamaking.com/forum/index.php/topic,10237.msg89810.html#msg89810 CL