Bakers conversion chart
DSI, I have very little experience. I always sucked with flour. I am reading The elements of pizza by K Forkish.
I am getting there. Stone, scale, thermometer, good yeast, bought some dead w good dating, rebought healthy yeast, diff flours, rolling mat due today. I have 3 balls that look ok but I do not have a feel for how exact I need to be.
I will get there with the help of rfc.
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