On Thu, 25 Oct 2018 13:42:34 -0700 (PDT), Silvar Beitel wrote:

> I suspect you are right. The comments in that thread were interesting,
> too. I will have to experiment (which, given the rate at which I make
> bread and the dimensions of the art, will probably take the rest of
> my life. :-) )

It's hard to imagine that bread, wine, and cheese were some of the
first Universal Foods discovered/invented. The same 4 (or less)
ingredients make thousands of permutations.

I didn't really find much advantage to 24, 48, and 72 hour dough
ferments. But I made vasty different pizzas for each test (one I
even made my own motzarella and tomato sauce from fresh San
Marzanos.

-sw