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Old 06-18-2013, 09:53 PM   #7
CharredApron
Babbling Farker

 
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Quote:
Originally Posted by Mccaf View Post
Awesome stuff! I have been using Caputo Tipo "00" for about 2 years now. I have NEVER had my dough come out THAT soft, OMG. Must be my water then...
Thanks for sharing.
check your percentages. You want 70% Hydration especially in So Cal.
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