My friend plans on making a chili cheese dog pizza, and for the doggiest dough possible I thought, or they thought I mean, using dog water for the dough would be a good choice. Sourdough discard would be an option if you experts think the yeast wouldn't like the dog water.
by huge43
6 Comments
My actual concern would be not knowing the salt level of the water.
I don’t know, but hell yeah
edit: if possible do cincy chili bc that shit’s good on pizza
Yeah I mean, brioche rises even when its 50% butter. Follow your heart my friend
I don’t see why it would be a problem. It’s not likely to be too salty for the yeast, and yeast does fine with enriched dough, so the bit of fat won’t be a problem.
https://preview.redd.it/1s19m5rmmbch1.jpeg?width=474&format=pjpg&auto=webp&s=2cebb4b65d8648deb406cbd75151e89cd3297e96
Like the other guy pointed out, salt is an unknown. Its not likely a lot of salt leeching out though, so I would give it a shot. Oil is also a yeast retardant, but very little oil will be in there.