Our current plan for the pizza dough is thin crust, figuring that the crackers came out really well. We'll see!
Oh--I meant to mention to you, since ISTR you said you didn't like really strong sourdoughs somewhere-or-other that when myrialux and I were doing the Artisan Bread in Five Minutes a Day thing of keeping 4 pounds of well-hydrated dough in the fridge to bake from, it would develop mild but delicious sourdough flavors as it aged.
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Our current plan for the pizza dough is thin crust, figuring that the crackers came out really well. We'll see!
Oh--I meant to mention to you, since ISTR you said you didn't like really strong sourdoughs somewhere-or-other that when