Author Topic: Adding a little chew to WW pizza?  (Read 720 times)

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Offline dmaxdmax

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Adding a little chew to WW pizza?
« on: November 15, 2011, 11:11:21 PM »
I made Reinhart's recipe for dough with sprouted wheat flour and while it was a hit and had good flavor it was a bit bready. How can I get it to be a little chewier?  It's 92% hydration with a little salt and IDY. It's a same day dough since a lot of enzyme activity happens during the sprouting process.

What does vital wheat gluten do?

Always make new mistakes.