Utilizing the Oven
By: Jill Finger
Category: Uncategorized
| Aperture: | f/2.2 |
|---|---|
| Focal Length: | 4.15mm |
| ISO: | 50 |
| Shutter: | 1/0 sec |
| Camera: | iPhone 6s Plus |
After reading Flour, Water, Salt, Yeast by Ken Forkish, I had to try his sourdough method of overnight rising in the fridge. According to his directions, the dough should have tripled in size. Mine didn’t come anywhere near that, but I proceeded because it had risen somewhat in the 15 hours it was in there. I’m so glad I did. The bread came out amazing, rising high with lots of holes. It tastes pretty amazing too.
Inhad lots of dough rising on the island yesterday. This was the first time I tried pizza dough from scratch. This pizza is pepperoni and black olive
and this one is basil/ricotta. Timothy, who is a pizza connoisseur, said it was delicious and we should make it again. Sounds like a winning recipe to me!
Finger on the Shutter 
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