Author Topic: Convert finished dough into a poolish?  (Read 3526 times)

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Offline norma427

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Re: Convert finished dough into a poolish?
« Reply #25 on: October 19, 2012, 08:08:33 PM »
AJ72,

If you are interested in looking though my thread, this is where I used the Ischia starter for a Lehmann dough and did cold ferment it. http://www.pizzamaking.com/forum/index.php/topic,11700.0.html  Peter helped me with that thread.

Norma


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