Hi Tom, I have a question about par baking and I hope you can help me.
I usually make a big batch on weekends and par bake the skins that left over to have good pizza whenever we want. I have left the doughs up to 3 weeks in the freezer without notice to much loss of quality thanks to your advice in different post that you publish about par baking that I've been using.
Since I've been having great results with my starter and I want to make sourdough pizza every time.
So my question is if I'm going to see many differences in the results when I par bake sourdough besides the differences between sourdoughs and IDY doughs?
Will the doughs last the same time?. Is the flavor going to change?. Or do I need to make special considerations in par baking sourdoughs?