well its have been a while since my last reply to your thread john, it gave me lots of material to think about, and i want to ask couple of questions.
when i mixed with the amount of yeast from 0.075% to 0.75% the whole process became somthing else, not bad but somthing else. so i want to go back a litel bit and try to understand some basic fact, and those basic fact/stuff thats what i want to ask you john. and please correct me if i am wrong.
i think that in 30 hours room temp fermenting somthing diferent happening from cold fermenting in the fridge and i might be mistaken, that lead me to ask, before reshaping the dough into balls after mixing, in the 24 hour that the dough is outside in the room fermenting is it covered? or does it have space to "breathe" and grow wild yeast ?
the reason i am asking that is because when i read this thread i was curious to see what will happen when i make it, but it went to diferent path and i havent got the chance to see, it made me think maybe the small amount of yeast is just the spark for the whole process and somthing else happens here. if i am right then this formula is somthing very unique. and somthing i want to experience with, it looks to me it is similar to the dough i make usually but multiplied by at least 25 time of hours for rising and would be somthing that would taste the taste i am searching.
as for how it went and how it came out, i have to say i dont realy like cold fermenting, every time i go with it the taste of the dough feels to me litel numb. the color seems to be litel bit yello and somthing look like its not baked enough inside. the color of the crust is missing a shade, and beside the fact that the dough is very strong and that i am the only one that think this way here its a litel too much chewy for my taste.
but somthing truly amazing happened, somthing that i will remember for my whole life
and somthing to think about in the future and smile while looking back at it.
my only child, my doughter, my 10 month old baby, oriane. who i love more then my own life it self tasted pizza for the first time of her life. my pizza! my wife, her mom let her ate pizza because i made it only from natural ingredients. the sauce, the dough, topping, every thing. no pouder, no paste, nothing from a cann. she doesent have yet teeth, but she ate my pizza, and loved it! she enjoyed the cheeze, the crumb as you can see in the photo. it was very exciting
she was smiling and laughing.
i am glad to post her photo in your thread john.
take a look at the love of my life in the photo i even tattod her name on my arm