Thread: Holding dough
View Single Post
Old 10-21-2013, 08:11 AM   #4
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

I'd use it. It may have more of a sourdough kind of flavor profile, but it will be fine. I can hold dough for up to 2 weeks in the fridge, but after 10 days, it will lose it's structure and I get a flatter boule or baguette. For pizza though, you'll be fine.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


Thanks from:--->