| http://www.w3.org/ns/prov#value | - This is a subject that I have been thinking about quite a bit recently, especially after the exchange I had with member petesopizza at this thread: http://www.pizzamaking.com/forum/index.php/topic,3587.msg30225.html#msg30225. petesopizza believes that adding the yeast later is better than adding it sooner, so long as the finished dough is given a few days of cold fermentation.
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