Paul’s (Paulspizza) did work out well in making a pizza with milk kefir to leaven the dough. I did the calculations on the preferment calculating tool on pizzamaking.com
The pizza made with your Manitoba flour was the best pizza made yesterday. The dough ball with the milk kefir poolish and Paul’s Manitoba flour was very easy to open. The finished pizza was light and airy and also had a great taste in the crust. I think this was the best crust in terms of moistness, I have made up until this date.
Well, no Caputo apron for this pizza from Paul’s flour, but the pizza was very good.
If anyone is interested in all that was posted on pizzamaking.com this is the thread.
The formula I used is also in the link above.
A great Big THANKS to Paul for sending me his flour all the way from England! :) It sure was great to be able to experiment with his flour.
Pictures of my “Royal Mail” from Paul.