Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
cross-posted from: https://lemmy.world/post/49411419
Made a pizza with it. I'd say the crust looks good lol. Will edit with taste when it's cool.
Flavor update: it's definitely got a nutty, estery flavor to it. Different from my regular starter. I'll have to use it more to see how it matures over time. Great crust development too.
I like ‘em a little burnt but you crossed a line with this one.
You need to poke holes in the dough before putting toppings on, then you won't get these big bubbles that rise up and get burned.
Professionals use a roller tool for this: 
But you can also use a regular fork to poke lots of holes -- it just takes longer.
--Former pizza guy.
How about some champagne yeast? Make it fancy.
Certainly a possibility.
