Trying to improve my pizza making skills. I've been enjoying making these. Recipe is from the bag of KAF 00. I substitute 100 gm starter for 50/50 of the water.
MidwestRefuge
joined 1 year ago
65% hydration: 700 grams bread flour, 200 grams starter, and 420 grams water. Baked in lodge combo cooker. They're cooling now, can't wait to cut into them!
Last year I had pretty extreme pain from PF. I went to a podiatrist and he gave me some lower leg (calf) stretches to do. That took care of the problem, and while it still occasionally flares up the stretching takes care of it. I continue to run in Altra and Topo shoes, nothing specific for PF. Highly recommend seeing a podiatrist.