Comment on Chef
rumba@lemmy.zip 3 days ago
I always fucked up making pizza dough. I’d weigh the ingredients to the gram, work it per the instructions, and it always ended up a sloppy mess or dry clusterfuck.
I finally figured out hydration based on how the dough reacts. It took me 50 pizzas to get it right. Now I don’t even measure.
But I can only make pizza dough :) Bread works out slight differently
HerbGrower@slrpnk.net 2 days ago
I throw some flour into a bowl, what ever flour I happen to have. Wholemeal, plain, bread, its all flour. Then dump in how ever much sourdough starter I have currently minus a little. Finally add water until it feels roughly like dough, slightly on the wet side. Leave.
Come back later that day or forget about it and do it tomorrow, add some flour until it feels good and make the pizza base. Its just add flour/water until the dough can be formed into the right shape.
rumba@lemmy.zip 2 days ago
ohh yeah, I made 50 edible pizzas to get here, but the quality and consistency finally reach what i look for in commercial pizza kitchens.