AtoZ is the perfect balance of tingles and korean language listening practice, you speak clearly and well and the subtitles are so helpful. You don’t have to push too hard, we will just re-watch older videos too Thank you
I'm from Finland and it's really cold here in the winters. For any dough that uses fresh yeast, remember to activate it first by warming up the liquid to about body temperature where you then blend the yeast into. Then when you're letting the dough rest I suggest keeping the dough in the bowl and letting some hot water into the kitchen sink, block the drain and keep the bowl there, covered with a towel. Hopefully you will get better results next time!
16:05 This is true, baking is harder most of the time because there's science and math involved. You can't just hope it'll taste good and cook with love when it comes to baking. It just takes some practice, it'll get easier over time 😊. Sooper happy to see you've posted❤!!
It's so nice to see you again, AtoZ! 😊 I enjoy listening to your pizza story. I don't know anything about pizza making but I hope for you to get good advices again.
Do you have a light inside your oven? Putting the dough in the oven to ferment with ONLY the light on keeps it at a good temperature for yeast. Don’t forget it is there and accidentally pre-heat your oven with it still inside 😂 (I am in Yellowknife, Canada… it is cold 6 months of the year 😂)
I think your water to flour ratio isnt quite light enough. I would use 500 g flour 350 g water 8g yeast (for winter, summer use 6) Keep the other ingredients the same. 22° with radiant heat (the sun) feels warmer to the yeast, could try putting the bowl in an oven with a bowl of hot water for the last half of the rise time
In a very dry environment 🇨🇦 I prefer a ratio of 70% moisture for pizza dough, 500 (g flour) x .70 =350 (g water) For bread I use 65% Milk buns and sweet rolls 68% to 73%
![[Korean ASMR] Speak Korean quietly. Pizza feedback. story afterwards.](/img/logo.svg){kind=logo}
