Nancy Silverton's Pizza Dough 11/01/2011

The Nancy Silverton Dough worked out well Tuesday.  There one thing I didn’t understand from the experiment I did yesterday, compared to the experiment I did this week.  This week there wasn’t as much rye flavor in the crust as last week.  I don’t know why that happened, when all I changed was flours in the formula.  I used Better for Bread flour last week, and Mondako flour this week.  I wouldn’t have thought the flour brand would have made a difference in tasting the rye in Nancy Silverton Dough.  The Nancy Silverton Dough was easy to open and slid off the peel well.  The taste of the crumb was good and different.

Norma