Author Topic: fioreglut: use 120-150% salt  (Read 1147 times)

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Offline pantalones

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fioreglut: use 120-150% salt
« on: June 24, 2012, 11:06:48 PM »
hi all,

did my first experiments with fioreglut tonight.  i'll post the full report when i have time, but the initial and most important thing i can say is this: use more salt than usual. 

The main ingredient of the fioreglut is rice flour, meaning even with a nice crust when it breaks down in your mouth, it's bland and pasty.  The flavor is not as pleasing as a wheat crust and the rice flavor stands out.  Adding more salt offsets this perfectly.





 

pizzapan