Yesterday I made a new dough using sprouted grain from central milling. This is a new pizza I am launching on 2nd st in San Francisco. Here is the recipe. May tweak it a bit. Here are some pics after only 18 hr cold fermentation
7lb tony 00 flour
3 lb sprouted
1 lb spelt
1/2 lb whole wheat
3.5 oz sea salt
3.5 oz malt
2 lb poolish (tony 00)
3.5 oz EVOO
3.5 oz honey
.88 oz yeast
5lb cold water
1 lb warm water 80 degree
It's still in its experimental stages but didn't come out too bad. Cooked in a Cuppone electric oven 535
