Pizza

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r_mash in reply to @TvH

Do you have any tips for working with the perfect load recipe ...

I'm new to working with sourdough and the first time I made the perfect loaf recipe it was good, decent amount of bubbles, good rise and the 2nd time I made it was pretty crap ...

it could have been room temp or maybe starter quality but I really don't know.

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TvH in reply to @r_mash

What about it was crap?

For one thing I don't bother with the wholemeal - I don't like it in pizza and it makes the dough harder to handle. We don't do the adding the water bit by bit either, just mix it straight up. Haven't tried with diastatic malt yet, but Kate does put in malt extract

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r_mash in reply to @TvH

it was dense and not as airy. wondering if my sourdough wasn't quite right or i needed to proof/ferment for longer since it was a bit colder.

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