Pete Prodoehl 🍕Today was pretty rough but I was able to use the dough that’s been in the fridge for three days. It wasn’t even true focaccia dough but it worked great. Definitely one I’ll try again.
OrangeBucky@rasterweb You might have made a sour-dough knock off, lol
@OrangeBucky Oh yeah, I do multi-day cold ferments for pizza dough and some bread dough as well. Time = Flavor!