Ingrid

February 12, 2021 at 12:49pm

I love Brian's sourdough bread recipes! I started the process for this pizza dough, but hit a snag. I planned to bake this today (the dough has been in the fridge for about 30 hours now); however, my plans changed! Will there be a negative impact to the dough/crust if I can't make them until tomorrow?

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