Benito
Senior Member
Prosciutto Whipped Ricotta Rosé Sourdough Pizza with Onions and Spinach. The pizza sauce is a homemade sauce using a can of San Marzano tomatoes, wine and cream. The sourdough crust uses 10% of the flour, which is whole spelt, made as a tangzhong to pregelatinize the starch thus helping retain more moisture in the crust during the long baking process in a home oven.
The last photo is my sixth batch of homemade miso, now at about 1 year of fermentation. Because we still have more than enough miso from the fifth batch to use, I’ll let this go even further probably to 18-24 months of total fermentation.
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