Pizza Night!! This dough was made on Tuesday and was in the fridge for a long cold fermentation, until around 11:30 AM Saturday. (500g flour, 1g yeast, 12g salt, 63% hydration) Sat on the counter to warm up and continue to rise. Divided into three balls. One larger and two at just 200g each. Dough…

Source: Food & Winer 1998 Slender Sweet PotatoesOlive oilButterOnionsSalt and Pepper Place sweet potatoes in a pot and cover with water. Bring to aboil and simmer untilpotatoes are tender. Remove from pot let cool or just run under cold water and peel. Slice into scallop size pieces, approx. 1″ thick. While potatoes are cooking, heat…