This dough was supposed to be 8% starter @ 24 hours, but ended up spending an additional 24 hour is the fridge with a 3 hour room temp warm up. The dough was good! It was also my first use of the VT Smoked Pepperoni.
Both of us were disappointed with the VT Smoked Pepperoni. I thought it lacked any pork or fermentation by-products taste. You know, the funky taste associated with a, dare I say it, artisanal or Italian salume. It had a bit of heat from some spice and was a lot more greasy than we like or are used to. I'm afraid it did not taste like real food to us. We'll stick with the Margherita Brand Natural Casing Dry Pepperoni. To each his/her own!