Makes Ten 14g pizzas, each measuring 6 inches in diameter
starter 200g moderately hopped beer
200g bread flour
1 teaspoon active dry yeast
1 teaspoon malt extract
2 1/2 cups water
335g AP
14g Unbleached whole wheat
4 teaspoons K salt
1 1/2 tablespoons olive oil
Knead around 5-8 min
Portion and let rest in the fridge overnight if possible.
Bee blogging my time, here and there with personal projects, like me photography and aquaponic/duckquaponics research, general farm messes, soda making, fermentation, cooking. Playing with koji is the new obsession. Thanks for visiting and leave me feedback, suggestions.
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