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Five days? You're a madman. That must make some seriously tasty crust. I got this recipe from Cook's Illustrated a couple years ago and never went back. Food processing takes all the intimacy out of making the dough I guess, but you can't argue with the texture. Never tried cold fermenting for more than a day and a half. I oughtta go wild sometime and try it. WILD. I hear you on the gluten free thing. Celiac prevalence in the states is less than 1% of the population, I think. And there's been a lot of talk lately about how non-Celiac gluten intolerance is either way less prevalent than everybody thinks, or else maybe not even a thing. I'd back that up with a link, but I'm hungry and don't feel like thinking or working too hard.