Re: Tom Lehmann/Yuval cold fermented pizza dough

Quote from: Yuvalvv on Yesterday at 04:51:26 PMMake sure to activate/bloom the yeast for 10~ minutes at 38-43C before adding it to the water.

thank you, id never heard of this before and ive definitely never had foamy yeast as per the youtube vids ive just watched when mixing with water before, so this will defnitely have a positive effect.  ive bought some new active dry yeast so as long as i follow instructions then i should be good.  i havent got a thermometer but ill just aim for lukewarm.

Quote from: Yuvalvv on Yesterday at 04:51:26 PMYou can add the salt directly to the water & yeast mixture, that’s perfectly fine.

again, this is new to me.  most recipes ive followed call for it some time into the mixing process so ill take your advice.

Quote from: Yuvalvv on Yesterday at 04:51:26 PMKnead/mix just until the dough becomes smooth with a creamy texture, there’s no need to knead (pun intended) more than this with a long fermentation

i suppose i meant how …