The first two pictures are of the dough ball top and bottom with the blend in the Lehmann dough. The second two pictures are of the regular Lehmann dough ball top and bottom. The first set of pictures after those four, are of the Lehmann dough with the blend steps and final pizza. Then the next set of pictures are the regular Lehmann dough steps and final pizza
The dough balls looked about the same (the one with the blend fermented differently on the bottom of the dough ball) and both had a bubble on the top of the dough balls, but the dough ball with the blend didn’t rise as much. Although neither pizza had good oven spring, the pizza made with the blend tasted better in the crust. I can’t explain how it tasted different, but there was a better flavor in the crust. Both pizzas were crisp on the rim and bottom. It can be seen in the picture of the bottom of the crust with the blend, it looked like kinda warts on the bottom. That didn’t detract from the taste of the crust. Steve also agreed that the pizza made with the blend was better. Both pizzas reminded Steve and me of regular Lehmann dough pizzas.
More blend Lehmann doughs experiments to follow, unless I find a blend that works.
Norma
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