Experimental 8 hour dough, using 55% water 15% sour cream, 2.5% salt and 0.7% IDY (66F ambient)
very soft crust, very easy to make and use… maybe slightly better flavor than you'd get if you used oil and water rather than the sour cream, it's very subtle flavor change.
by Joe_The_Skeptic
2 Comments
Sorry, I see my Gemini Gem mucked up the image creation for that dough formulation… I don’t seem to have any way to modify the image in the original post… but here’s a corrected version of the dough formulation.
The previous image had the correct percentages, but it mucked up on the associated table for different yeast levels at different ambient temperatures. In the previous image that table was for a 500g batch rather than the 270 gram single small DSP pizzas sized batch.
AI can be so freaking finicky
https://preview.redd.it/uymesgyo6ywg1.png?width=768&format=png&auto=webp&s=79509ce6dacb3ebf3d583cc23ced94ff0b3f7414
I’ll have to try sausage and poblanos.