posted on Oct, 2 2020 @ 03:32 PM
a reply to:
Bloodworth
Thank you very much, and a happy Friday to you
My latest adventure has been with sourdough, since a customer from work gave me a starter. Last 2 pizzas were 4 day ferment dough with added sourdough
culture, with proscuitto, olives, capers and moz. Tried one with proscuitto artichokes peppers and mushrooms that also was very worthy.
I only want sourdough crust now LOL