Whatcha Making for Supper?

Oh yes, it's definitely the dough. I added 2 TB of flour when I thought it was too sticky. shouldn't have done that. But, I'll keep working at it. Once I have a good starter going (very soon) I'll be asking for your recipe because I know yours is made with that. Mine starts with a 24 hour poolish, which is a fermented dough starter using yeast.
 

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