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If you are patient, you can do your bulk fermentation for 72 for additional flavor. Bonus if you also add some "discard" sourdough starter at the beginning for
by skwb 8y ago
If you are patient, you can do your bulk fermentation for 72 for additional flavor. Bonus if you also add some "discard" sourdough starter at the beginning for a more sourdough tang.
- hendricius 8y agoOh yes, this is a great tip. In fact you can also use sourdough right away for the pizza, it creates a different flavor. Can't say it is better, it is different. With the sourdough you have to be careful with not having a too acidy dough. At some point the acid will attack your gluten matrix and result in your dough becoming super sticky.