It was fun to teach teens about "resting" dough. The gluten did become relaxed before their eyes. They made braids and knots and cinnamon rolls.
Last night I made a semolina sourdough thin pizza as a rehearsal for my brother's visit. The crust was so relaxed I was able to make it as thin as a cracker in my 12 inch greased cast iron skillet. It's my lazy baking stone!
No comments:
Post a Comment