Seize the means of fermentation! ⓵⓵⓪ Robespierre improv pizza
A bulletin on the life and (up)rising of my sourdough starter: Robespierre
one of the pleasures STOP of stopping at a panificio STOP
a bread-maker shop STOP in italy STOP
is the array of pizza one encounters STOP
laying on trays behind a glass STOP
pizza made by bakers tends to be thicker STOP
and square STOP
as opposed to the round and thin pizzas STOP
made by pizzaioli STOP
often it is baked with bread dough STOP
it is this pizza that i craved strongly today STOP
and the dough that usually sits at 60% hydration STOP
was instead worked at 70% STOP
and folded STOP and seasoned with fresh tomato passata STOP
extra virgin olive oil STOP salt STOP
it suddenly was devoured STOP much like suddenly it came to life STOP
may you see the sun - and yourself - rise, Robespierre STOP
