Decent crumb!

20% wheat, 70% 00 , 10% bread (I was out of 00), sourdough levain, overnight ferment and bake.

I made this before we went out for dinner in the spiral mixer, let it proof on the counter until we got back from a show, tossed the fermenter in my "server room” overnight, balled it up ~350g balls at 10AM, and launched the last one into an 800F oven around noon, leaving me three balls to spare for lunch this week, now cold fermenting.

Rainbow has great flour in bulk but it would be neat if there was somewhere to get residential quantities of spelt or hard red wheat or bolted wheat.

while i’m making requests, it would be neat if there was somewhere to buy residential quantities of swiss american pepperoni. molinari seems to have a vice grip on the city and it is boring a f.

totally possible i’m being too hard on myself when I use it, I’ve never made a pizza I didn’t complain about while I was enjoying it. for all I know swiss american and molinari are different labels of the same sticks. But what if?

"try a fanc—“ bzt, I want commercial prop 65 junk, not delicious snacks.