Homemade dough: Double fermented poolish dough 24h poolish + 24h for final dough= total of 48h before separating the dough in 6 ball an let rest for 4 hour at room temperature before making the pizza. Result: delicious pizza-> awesome family time
Here is my salmon that I made cold smoked over the weekend. I just finished cutting it and I'm vacuum packing it to put it in the freezer until Christmas. I will use it to make beautiful little appetizers.