Some preferment Lehmann Pizzas made at market 6/21/2011

These are some of the pictures of the preferment Lehmann dough pies made Tuesday at market..  If anyone is interested, Peter and I were posting about how a preferment can affect dough, in my other thread.  Peter started in this post about how a some doughs, that uses a preferment or a natural leavening system, where the acid production are high enough to cause a strengthening of the dough can lead to the point where it is hard to open up the dough balls. http://www.pizzamaking.com/forum/index.php/topic,13820.msg144121.html#msg144121

In the following posts, using a preferment and the acids it can create are discussed because I have been having problems on and off with my preferment dough balls being hard to open.  The reason I started taking the pH numbers was because I wanted to see if I could understand more about if too many acids might be causing my dough balls not to open properly and also to see if I could learn more about crust coloration.

Hopefully until next week, I might be able to try some new methods so I don’t have the on and off problems of opening my dough balls.

Norma