Sublime

This is a scenario when less is truly more. Storing a small amount of starter as your base amount keeps it active and healthy; if you fall into the trap of keeping large jars of starter, it will become weak and sluggish and will take a lot of flour to maintain it. Keep it lean, and keep it keen!

As Dr. Jones explains, better-tasting pizza can be as simple as adding fresh-milled, whole grain flour to your dough. You might think, “Why not just add some store-bought whole wheat flour?” Well, store-bought whole wheat flour gives you the nutrition but not the flavor—because it’s not fresh! For flavor and nutrition, fresh-milled stone-ground flo

Rye flour adds a unique taste to bread. It has less gluten and more sugars than wheat flour and can be added to recipes in small amounts to add rye flavor. True fans will want 100% rye bread. This dough is much different than wheat dough. It is sticky and rips apart easily, and it appears fragile when risen; it must cook for hours at a lower temper

People are traveling long distances to eat pizza made by Franco Pepe at Pepe in Grani in the small village of Caiazzo, about a 45 minute drive from Naples. The

Adjusting the hydration is simple. Put less water in the dough! Since the total flour weight is 1,000 grams (as it is in every bread and pizza dough recipe in this book), to change the hydration to 70 percent, simply change total water in the dough from 750 grams to 700 grams (70 percent of the total flour weight). Use the same poolish as in the or

Hybrid leavening breads have a lighter texture, more volume, and a thinner crust, whereas pure levain breads are pleasingly rustic, being a little less domed and slightly smaller and denser and having bigger holes and more chew to the crust (in a good way).