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Robenco15

Robenco15

7 minutes ago, Chris Hennes said:

I wouldn't have described it as particularly "dense", just chewy, in much the same way a sourdough bread is typically chewier than commercially-leavened.

Ah yes, dense was my word. Looking at the cornicione it just didn't rise as much as I'm used to, but I think I do remember the crust being a touch chewy. I kinda enjoyed that as it was like having a Neapolitan pizza and a good piece of sourdough bread all at once! But I get your point for sure.

 

My starter is really strong right now after a week of restarting it so this weekend I'm going to use it for this recipe.

Robenco15

Robenco15

5 minutes ago, Chris Hennes said:

I wouldn't have described it as particularly "dense", just chewy, in much the same way a sourdough bread is typically chewier than commercially-leavened.

Ah yes, dense was my word. Looking at the cornicione it just didn't rise as much as I'm used to, but I think I do remember the crust being a touch chewy. I kinda enjoyed that as it was like having a Neapolitan pizza and a good piece of sourdough bread all at once! But I get your point for sure.

 

My starter is really strong right now after a week of restarting it so this weekend I'm going to use it I think for this recipe.

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