Quote:
Originally Posted by KenB925
I have not made fresh mozzarella yet, but I’ll be playing with that soon.
I have 3 or 4 flours and recipes that are my ‘go tos’ and I usually make my proven dough and one that’s a little experimental. I like 00, and I blend it with about 20% fresh milled.
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It was fun but made a mess of big dishes and ended up probably being the hardest work of all of the things in making pizza (as you know the sauce and dough are stupid easy once you get them down).
And we have a dairy down here that cranks out some good fresh stuff I can get at the market and they are more consistent than I was ever going to be.
I still have my kit because its fun to make burrata for snacking.