I tried one experimental preferment Lehmann dough ball with the leftover poolish from market. I have a Cuisinart spice & nut grinder. I used Spring Wheat Prairie Gold 10% (23.45 grams) and ground pecans 10% (23.45) KASL 80% (187.6 grams) and added some extra water (120 grams) altogether in the mix, because the Prairie Gold and ground nuts did make the dough drier. I used the same amount of poolish and the rest of the ingredients. I mixed the dough yesterday and baked the pie this evening. I ground the Prairie Gold and the pecans in my spice and nut grinder.
This was the most different crust I have tried so far. It had a slight taste of pecans, which I thought tasted good. I have tried Prairie Gold in a pie I made before in the basic Lehmann thread.
This pie was dressed with my regular tomato sauce, a blend of white cheddar and mozzarella, grape tomatoes that were slightly fried in olive oil with herbs, red and green peppers and after the bake a small amount of basil was placed in the middle of the pie.
Norma
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