I just watched this video https://youtu.be/z2qOtQXhor0 and those pizzas came out amazing in just 3 hours. What I don’t understand is why even though it’s only 3 hours they used the fridge instead of room temperature? Can someone please explain this to me. Also 10g of fresh yeast in 3 hours cold fermentation produced those results. How?
by Haunting-Bison1
2 Comments
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The form of the final result is understandable with multiplied yeast. But the question comes to mind about the taste and digestibility. We should try that for sure.