Alton Brown drives me crazy but he has great cooking mojo and breaks down the chemistry end of things for the home cook. Cooking is an art form but baking is a science. I have been playing with 24 hour "proofs" on my doughs, yielding a richer sourdough taste....my starter has been going since I came back from CR last summer. I still use a yeast mixture for some doughs but will incorporate some of the sourdough into it and once that is proofed I set aside a fist sized piece in the fridge to be used for the next day's baking.....the pizza dough I tend to make in large batches and then freeze in ziploc bags for those days when i do not have the time to proof. I can take a ball of it out of the freezer and it is ready to use within two hours.
the winnipeg sandbox