Monday, January 25, 2010

Starter Dough

I'm going to start keeping a big ball of hydrated and salted flour in the fridge for easy conversion into pizzas, breads, and flatbreads. I think having this 'starter' around will encourage me to make those items more, diversifying my grain diet a bit. In addition, keeping the flour pre-hydrated should mean I get more flavorful products. We'll see how it goes.

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