Second Attempt to Make a Pizza Using a Milk Kefir Poolish and Paul’s Flour from England

The pizza was made yesterday that had Paul’s flour, (Mantiboa, from sent from England) in the final dough mix and my KASL in the milk kefir poolish.  I had mixed the poolish on Thursday, let it room temperature ferment until Thursday evening and then refrigerated the milk kefir poolish overnight.  The milk kefir poolish then was left at room temperature, until I was ready to mix it into the final dough.  I forgot to note in my other post, but the final dough temperature was 72.7 degrees F.  I had used cold water from my refrigerator to mix this dough, because I was mixing the dough for a long while.  I also wanted to see if mixing the milk kefir poolish in with cold water would have any affect on the milk kefir.  I believe there are many possibilities of letting a milk kefir poolish ferment any day and then mixing it into the final dough on another day, after doing this experiment.  It does seem like the milk kefir works in almost any way to leaven pizza dough.

The dough ball was left to warm-up for about 3 hrs.  The final pizza did have a very good taste in the crust and was very moist.

Norma