So life with a toddler curtailed my note-taking of my dough experiments. not only that, but after refining my workflow, I nearly killed my starter, and only just revived it in time for the main event.
I managed to get the starter back on its feet, on the day that I mixed dough for a dozen pies for my 40th, for which my wife had hired a WFO-on-a-trailer for me to play with... a thoughtful gift!
I only took a photo of my first test pie... [a poor man's margherita with colby cheese] then guests arrived and photography took a back seat.
A lot of fun playing with the WFO I must say.
I also couldn't resist the opportunity to do another A/B test with flours, and found that the Polselli Classica did not perform any better than the local and humble Champion Standard grade. Another confirmation that this particular cheap local flour is a respectable choice for me.
And as much as pains me to say it, especially in this little tread of mine, but the WFO beat the BlackStone hands down in terms of bake quality, really not even in the same ball park.