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That's really all it is. Lol.I just made two pies yesterday, should have taken picsProof it at room temp, after a cold ferment or not, and let it rise until it's near blowing out. Minimal handling when opening and stretching the ball is important too.
But is it good or bad? That is still up in the air.
Depends on if you want it or not, right? If you ask me, it's not desirable, but this thread clearly shows some folks think it is.
But is it good or bad? That is still up in the air.Nate