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RE: Pizza #2 48H Cold ferment; still tuning my process!
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So you’re doing this cold ferment method because the ingredients in China don’t allow you to make it the easier way?
Ah sorry I didn't see this comment. I'm doing a cold ferment because I have been failing a lot on making pizza crusts while here in China. I'm not sure if it's because of ingredients or because of equipment so I'm trying a new prepartion method to see if it has a positive effect on my pizza.