On Feb 23, 2010, at 7:27 PM, Clansgian AT wmconnect.com wrote:
> I use . . . sourdough bread rather
> than a bread machine, etc.
I have never used a bread machine or any other machine to make my bread and
pizza skins. But I do now use the refrigerator, which would be my last
machine to give up, I think.
I am so happy with the new way I am making bread dough that I cannot resist
offering it for edification and, it goes without saying in this venue,
critique.
My experience is that a half-cup less water works better. Even then, the
dough is still wet when you take it from the fridge, so have a lot of flour
on the surface where you shape it.