Re: 6 day dough ball experiment.
Quote from: fazzari on Today at 05:46:53 PMDave
Here is a better test…make enough dough for two pizzas. After mixing, scale one dough, ball up just like you normally do.
The second dough, bulk ferment and don’t ball until about 24 hours prior to bake. The first dough will be your control to compare the other one with.John
Will do. Thanks