Has anyone used a divider/rounder with Detroit style dough? I’m curious as to whether the higher moisture content (and stickiness) is a problem.
I’m considering entering the business and looking for advice from people with experience and knowledge.
Has anyone used a divider/rounder with Detroit style dough? I’m curious as to whether the higher moisture content (and stickiness) is a problem.
I’m considering entering the business and looking for advice from people with experience and knowledge.