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| The eternal debate is settled at our place: I tend to bake my breads with sourdough and my pizzas with yeast. The reason is simple: the LAB in sourdough denatures the proteins and I end up with a less stretchable dough than I could and since I manually shape my pizzas, this is key.
I'm experimenting with different Caputo's and I tend to prefer using the Nuvola. Where do you get your flour? Getting a 25kg bag vs my 1kg all of a sudden sounds like a better investment | |
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I use the caputo "blue" (actually known as pizzeria - but it's a blue bag).
https://www.mulinocaputo.it/farine/l...onale/pizzeria
I get it from Italy (being Italian helps - I visit family fairly regularly. Metro in Turin stocks it)