BBH,
Thanks so much for the links to the cultured butter and the Sasco Cultured Butter Milk. I have a sample of dried Butter Milk from a company. I wonder how that would work instead of using the Saco Cultured Butter Milk.
When you say semolina is that the kind of flour you use for the formulation. I am not to clear on what type of flour you want me to try.
Do you use the Sasco Cutured Butter Milk and cultured butter in all of your pizza dough formulations?
Sorry to be asking all these questions, but just wanted to try and understand how you know so much about par bakes and pizza dough.
Thanks again,
Norma
Thanks so much for the links to the cultured butter and the Sasco Cultured Butter Milk. I have a sample of dried Butter Milk from a company. I wonder how that would work instead of using the Saco Cultured Butter Milk.
When you say semolina is that the kind of flour you use for the formulation. I am not to clear on what type of flour you want me to try.
Do you use the Sasco Cutured Butter Milk and cultured butter in all of your pizza dough formulations?
Sorry to be asking all these questions, but just wanted to try and understand how you know so much about par bakes and pizza dough.
Thanks again,
Norma
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