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Tom Lehmann: Tom, Thanks for clarifying about long fermentation times. I had seen this before when fermenting Lehmann dough for up to 8 days. The latest dough I was talking about was using the sponge/biga and found this dough behaved in the same way. In this dough the sponge/biga was...

Tom, So if I am reading this okay, do you mean the preferment using the sponge/biga would be the same as using a longer fermentation time? The web-like structures I am talking about are thin spots when opening the dough. When using the sponge do you get the same results? Sorry to be asking...

I have been using Tom Lehmann’s method of plastic bags for awhile. The dough balls cool down faster and using this method, I have save a lot of room. No need to cross-down stack. I have been using 8"x15" plastic bags bought at the Restaurant Store. Also, saves on dish washing. Norma

Johnnyboy, Glad to hear you found pizzamaking.com helpful. How is your starter doing? I am just experimenting with some of mine. Enjoy the journey, Norma

johnnyboy, Have you looked at pizzamaking.com about me using the natural starter to make a type of focaccia? I just learned how to make a focaccia type pie, using a natural starter. If you look under Sicilain, or starters, you can see what Toby and other people are reporting on in using...

Tom, I made the pizzas today, using the preferment that was incorporated into the final dough.The dough part hydration was 62 %. I used 5 test dough balls. The preferment was mixed Sunday and left to sit at room temperature for 2 hours. The final preferment temperature was 82 degrees F. The...

Tom, Thank you for helping me out with the calculations and what to do. Since my math skills aren’t the best, your easy explanation has helped me a lot. I will post when I make the dough this coming week. Thanks, Norma

Tom, If you have time, could you answer one more question for me. I would like to know if you means the total formula hydration, not the hydration of the sponge? Should I keep my same hydration for the sponge and just increase my hydration to 62% to see what results I receive? Thanks, Norma

Tom, Thank you again, for answering my questions. I think this time the dough will be 62% and I will let you know how it turns out. Thanks, Norma

Tom, I am going to try a hydration of 62% to see what effect that has on the finished dough. Thank you for taking the time to go over all of this and helping me to achieve a better crust. Thanks, Norma

Tom, My finished sponge temperature was 82 degrees F. I was making that at home to try this method. I made the sponge part Sunday and refrigerated it at home. Took it to market on Monday and the finished dough temperature was 78 degrees F. When I am at market, they don’t have the heat on very...

Tom, I used this preferment and final dough today. When I mixed the dough yesterday, it was so dry my dough hook didn’t want to pick up the dough because it was dry. It finally did incorporate all the ingredients and then I added the preferment. I couldn’t get the dough to form into a regular...

Tom, Thank you for answering all the questions that pizzanerd and I had asked. I find it interesting about how the overnight sponge idea contributes to the finished dough flavor. I made the sponge yesterday morning and will incorporate the sponge into the dough today. Lol…I find the beer in the...

Tom, I appreciate you answering my questions and pizzanerd’s on how to make this preferment. Since I am new to making preferments, I didn’t weigh my ingredients right for my biga or my standard Lehmann dough. I forgot to subtract the remaining total formula water: 629.75 grams (22.21 ounces)...

Tom and pizzanerd, Thank you both very much for helping me with this preferment. Will let you know how this preferment effects the taste of the crust. Norma

Tom, Thank you for answering my post. Your idea of a preferment sounds great to me. 😃 I am trying to learn more about preferments and how they affect crust flavor. The idea of adding beer really sounds interesting. Do you mind telling me what flavor the beer adds to the crust? Since I will be...

I would like to try to incorporate a preferment (poolish, biga or sponge) and be able to test about 5 dough balls to see if I can achieve better crust flavor. I am currently using a Lehmann recipe with 59% hydration, baked in a Baker’s Pride GP-61 oven. I do a one day ferment. I won’t know until...

royster13, Thanks for telling me about your experiences with Paypal. I just thought that being it was almost a month and I didn’t hear anything about my item I purchased, I needed to do something. I thought Gourmet Expressions should have at least contacted me that the item would be delayed...

If anyone is thinking about buying these pizza stampers…buyer beware… I thought the money would be refunded though Paypal last week when I received an email saying in 24 hours my money would be back on my Paypal account. The amount I was charged was 27.50. I checked my Paypal over the weekend...

Kris: Kris and royster13, Sorry, I thought the members on here had seen about the Gourmet Stampers that were listed on the main page when you went to look at posts around the time I bought the stampers to try on pizza. Maybe in the future I also wanted to try the stamper on some kind of...