Honestly only added photos because it’s required so it’s two regular pies and one Detroit style all made with a sourdough starter around 65 hydration. When I see you guys throwing around dough and say 63 percent or 70 percent im literally shocked because I find my dough so fragile. Is that a characteristic difference between standard vs sourdough due to acidity added in the fermentation process or am I just shit at handling dough? Any help is welcome.
by thedudeyousee