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RE: Pizza #2 48H Cold ferment; still tuning my process!

in #food • 7 years ago

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7 years ago in #food by
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     7 years ago  

    So you’re doing this cold ferment method because the ingredients in China don’t allow you to make it the easier way?

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       7 years ago  

      Ah sorry I didn't see this comment. I'm doing a cold ferment because I have been failing a lot on making pizza crusts while here in China. I'm not sure if it's because of ingredients or because of equipment so I'm trying a new prepartion method to see if it has a positive effect on my pizza.

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