Re: Fermentation: a science-based look suggests RT is better for flavor

Quote from: Yuvalvv on Today at 05:58:40 PMI have helped MANY people, including professional and home bakers, improve their dough and pizza. The amount of time I have spent “fixing” objectively poor dough/pizza-making processes that originate from learning from Vito, is truly outrageous.

That is certainly annoying but i don’t blame Vito alone because following any person for a 100% i would always avoid. I take from Vito what i can use – like his poolish – and what i don’t agree with i let alone. But not only do i learn from Vito, i’ve learned even more from this forum, like Texas Craig, Arne, Icelander and from you too. And absorbing all that knowledge like a sponge has taught me how to bake pizza’s that are at least half way decent.

Perhaps you can addresses some of Vito his teachings that you think are wrong and make a video about it yourself. I think he is a very positive guy and a good teacher, but i like to hear other opinions too. Whenever i see Vito serving one of his pies i do…