Author Topic: Ultragrain  (Read 26916 times)

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Offline November

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  • Location: North America
  • Come for the food. Stay for the science.
    • Uncle Salmon
Re: Ultragrain
« Reply #60 on: November 21, 2010, 06:46:45 PM »
Thanks for your formula November.

Here's a crumb shot of the dough I made with your formula on page one, the only difference is Olive Oil instead of Soy.

Well, how about that.  That crumb looks familiar.  Did the flavor meet your expectations?


Offline Mick.Chicago

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  • Squish.
Re: Ultragrain
« Reply #61 on: November 22, 2010, 08:00:10 PM »
It tasted better than I thought it would!   I actually wanted more which is rare for anything claiming to be healthy!

I've had a dough ball in the fridge for coming on five days now too see if a long cold ferment improves it any, but it really doesn't need that much improving.

Thanks for your initial efforts!


 

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