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Today I COOKED.
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<blockquote data-quote="Solid Luck" data-source="post: 555223" data-attributes="member: 4748"><p>Errmm..I just rise it overnight to save time the next day. I think there is some science behind it but I am not a purist when it comes to making pizza dough.</p><p>Other times I make it in the morning and let it rise just once. I've even tried the 00 high protein flour and have never noticed the difference between that and lower protein flour.</p><p>Why pay 2 bucks a kg when a 50 cent per kg flour does the same job.</p><p>If this was a bread making forum i'd probably get shouted down.. :lol: :lol: :lol: :lol:</p></blockquote><p></p>
[QUOTE="Solid Luck, post: 555223, member: 4748"] Errmm..I just rise it overnight to save time the next day. I think there is some science behind it but I am not a purist when it comes to making pizza dough. Other times I make it in the morning and let it rise just once. I've even tried the 00 high protein flour and have never noticed the difference between that and lower protein flour. Why pay 2 bucks a kg when a 50 cent per kg flour does the same job. If this was a bread making forum i'd probably get shouted down.. :lol: :lol: :lol: :lol: [/QUOTE]
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Today I COOKED.
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