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RE: Pizza #2 48H Cold ferment; still tuning my process!
So you’re doing this cold ferment method because the ingredients in China don’t allow you to make it the easier way?
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.