Taking this week off from writing about bread here to make some headway on some freelance projects, and to prep for my upcoming Sourdough Lifestyle class this coming Sunday, April 25, for which there are only 16 slots left.
Have a good week off! One quick question: thoughts on tangzhong Detroit Pizza? This recipe uses about 10% of flour weight, which seems in line with your advice. I love the fluffiness of Detroit-style; am curious what tangzhong could do for the texture.
Have a good week off! One quick question: thoughts on tangzhong Detroit Pizza? This recipe uses about 10% of flour weight, which seems in line with your advice. I love the fluffiness of Detroit-style; am curious what tangzhong could do for the texture.
https://www.myhungryboys.com/home/2019/1/14/tangzhong-pan-pizza-dough