You are reading a single comment by @Nef and its replies.
Click here to read the full conversation.
-
I seem to remember the justification/explanation being about how it was more suited to businesses that would make batches of dough less frequently, and the added robustness meant that the dough would last longer, where the window of use for Caputo blue was shorter.
Something like that anyway. The specific differences between the two have always been a source of debate!
Nef
As you said but you can usually make decent with a longer prove. Not worth it imo