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    Masa Pizza – Harinas de poca fuerza

    Posted by Luciana Brenes on December 31, 2023 at 19:39

    Saludos. En mi país no es fácil conseguir harinas de alta fuerza para elaborar pizza. ¿Si la que consigo es de una fuerza de 180, esto incide en las horas de fermentación de la masa? ¿Debiéramos dejarle fermentar menos horas? Gracias.

    Luciana Brenes replied 8 months, 3 weeks ago 2 Members · 2 Replies
  • 2 Replies

  • Sussan ScoolinaryTeam

    Administrator
    December 31, 2023 at 21:20

    Hola Luciana

    Sí, a menos fuerza de la harina debes dejar menos tiempo. Trata de reducir entre 30 a 1 hora menos de fermentación.

    Saludos.

    • Luciana Brenes

      Member
      January 2, 2024 at 23:08

      Muchas gracias Sussan.

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