So, J, are you going to grind fresh flour for my focaccia? I’d love to taste the difference between that loaf and the old standby of 45 or 9/10 protein lousy flour that makes such a good focaccia and pizza.
However, the ball of dough I put away each Sunday (pizza night) that rests in the fridge for a week, sour-ing, is really the start of killer pizza dough.
We’ll have to try this out one day.