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Author Topic: Combining 48 hour 4% dough with 24 hour 20% dough?  (Read 106 times)

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Online bradtri

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Combining 48 hour 4% dough with 24 hour 20% dough?
« on: May 04, 2017, 06:59:35 PM »
This is mostly a hypothetical question.  I made dough last night for 15 pizzas that I was doing a 48 hour ferment with 4% SD at 61F.  Party called today and now they have more guests coming so I made some more dough at 20% SD that will ferment for 24 hours. 

The question is whether one could just dump the new dough into the same bulk ferment container as the original dough and then make balls tomorrow morning at 12 hours before using?

The balls would likely be varying combinations of the two doughs.   Any thoughts?   To me, it should work since they both have the same end-point timewise.  I'm not willing to risk it for this party, so I won't be doing it as a test.

« Last Edit: May 04, 2017, 09:26:19 PM by bradtri »

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