Esp Tommy...
Also began 2 breads...one sourdough
(I have never had the patience to see through a sourdough, i usually toss the fermented mess on the 3rd or 4th day. But this time on only day 2 i had this beautiful risen mess of bubbly alcohol smelling goop....it just might work! it is in the fridge awaiting the final dough mix....there must be a wealth of happy wild yeasts a floating around in our kitchen... )
the second bread is a traditional tuscan loaf, that has only a pinch of commercial yeast but in most other ways is a sourdough....it does a two day slow ferment in the fridge and we are on day 2.
Will keep documenting developments....
Finally the best pizza we've made to date....the key was to crispen it on the over rack directly after it cam off the pan....and the addition of green olives, which gave it a salty zip and bumped up the flavor to new heights!
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