I'm just realizing that our hydration here is 60%. I learned from you that strong flour can absorb more water, and since we are down to AP here, hence the lower water amount. Also, since there's lower water, there's less steam causing the oven spring upon bake, so we need the slightly higher yeast amount to provide that lift. I think I have all that right.
@@wildflowers.recipes I guess I am now! LOL. I try to get into detail to compensate for my bad baking. Bakers with experience have thousands of hours of successes and mistakes under their belt. Things are obvious to them by feel, by logic, knowing the materials and process well. I don't have that, so I try to express the ideas in words so next time I waste less flour and yeast :-)
@@perotinofhackensack2064 I totally get it- baking can be tough, and it's easy to get discouraged when things go wrong. But I really admire your dedication. Your observation and strategic approach are awesome!
I have baked this recipe today, with some gruyere cheese and home made tomato sauce.. thanks for one more great recipe. I usually bake your recipes 8 to 10 times a year
![[🇪🇸ESP] PIZZA de TIEMPO CORTO con HARINA DE TODO USO | Tutorial fácil PASO A PASO para PRINCIPIANTES](http://i.ytimg.com/vi/y2cYOnXdetE/mqdefault.jpg)
Video en idioma español
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I'm just realizing that our hydration here is 60%. I learned from you that strong flour can absorb more water, and since we are down to AP here, hence the lower water amount. Also, since there's lower water, there's less steam causing the oven spring upon bake, so we need the slightly higher yeast amount to provide that lift. I think I have all that right.
That's right, it's 60% hydration. You study and compare numbers a lot! Are you in the sales and marketing department? :D
@@wildflowers.recipes I guess I am now! LOL.
I try to get into detail to compensate for my bad baking. Bakers with experience have thousands of hours of successes and mistakes under their belt. Things are obvious to them by feel, by logic, knowing the materials and process well. I don't have that, so I try to express the ideas in words so next time I waste less flour and yeast :-)
@@perotinofhackensack2064 I totally get it- baking can be tough, and it's easy to get discouraged when things go wrong. But I really admire your dedication. Your observation and strategic approach are awesome!
Hello🙂↔️thanking you for all your lovely recipes & lovely videos🩵
Thank you ❤️ glad you like them!
I have baked this recipe today, with some gruyere cheese and home made tomato sauce.. thanks for one more great recipe. I usually bake your recipes 8 to 10 times a year
Thank you for trying the recipe and giving me your feedback, I really needed it! I'm glad to hear that you enjoy my recipes so much! ❤️