We thought for the longest time that Jen was gluten sensitive, because her mother is actually full-blown, diagnosed Celiac's with a host of other sensitivities besides (poor woman.).
But recently, we did the Tartine sourdough bread and with the long rise times and natural yeasts (not quick acting), we seem to have eliminated the problem. So Jen gets to eat bread now, for the first time in six years.
I am very, very interested in adding a world class pizza dough to our repertoire. We seriously love pizza, but have just abandoned it entirely as an idea. I would absolutely build an outdoor brick pizza oven at our new house if we could nail a recipe. No joke. Done and done.
Thing is, I want to stay with our lovingly maintained and successful sourdough starter. How do I 'port' the cake yeast/instant yeast, highly sensitive recipe over to our sourdough and keep the long rise? Is there a conversion factor? Dave mentions rise tables in the discussion. Is this something I can derive using maths?
WHAT DO???
Payment, breads.
