A D V E R T I S E M E N T
0 Members and 1 Guest are viewing this topic.
Yes John, Great looking pies with LARDO (?!?)Is your Levain at 100% hydration?What temp did you ferment/bake at?John K
John,"Nice bake" doesn't do your pizza justice. Peter
looks great John. is the doughball pic at the end of 10 hours? bill
Absolutely lovely, though I would expect nothing less.How would you describe the baked lardo?
Have you tried a greater percentage of levain?