This is a par-baked crust. So it only had a small amount of sauce to keep the dough from bubbling up while par-baking. I then froze it to hold for later.
I just found out that if you are caught having sex in prison (in the USA), you are guilty of a sex crime regardless of if both adults consented or not.
This is only tangentially related to OPs post, but I just thought it was interesting.
You're right, most recipes aren't great. But, the beauty of using the scale is that you can iterate to make the recipe better. And every change will be reflected, because you're using a scale to get precise, repeatable measurements.
I appreciate you jumping to conclusions about my intelligence. Really points to the good faith of your comment. But despite your bad faith:
Those conversions are readily available on Google. The point is not to have an exactly accurate conversion from volume to mass, but to have a consistent starting point to use from that point on. If you know how much of each ingredient was added by weight the last time you made something, it is easy to update ingredient amounts to make the recipe perfect.
I know that's a pretty simple concept, but I spelled it out for you since you don't inspire much confidence in your critical thinking skills, ass.
Long fermentations require precise measurements if you want consistency.
Consistency isn't necessary, but I like tweaking baking recipes one ingredient at a time. And since I have several scales, including one that will measure up to 10 grams with a precision of +/-0.01 grams, I figure why not be precise and consistent.
Transient Punk @ transientpunk @sh.itjust.works Posts 28Comments 555Joined 2 yr. ago
It's still mostly raw. It's just par-baked