Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Modernist pizza dough - suffered from an overdose of dough relaxer - it was really, really relaxed - porable.
I have taken 0.1 gram of bromelin and added 49.9 grams of modified cornstarch so next batch I'll be able to measure the amount of the addition.
Modernist pizza dough - suffered from an overdose of dough relaxer - it was really, really relaxed - porable.
By docsconz,
