I learned a lot about dough chemistry when my favorite local commercial sourdough became unavailable during covid, and yeast was also hard to find, thus the sourdough experimentation.
Bread flour is a high gluten product, while cake flour is low gluten, All purrpose flour is in between. I have had the same experience with pizza dough, but without the elasticity provided by gluten, it would be difficult to stretch pizza dough to a pan without tearing it. I have not even attempted the flinging and spinning of pizza dough, which is, I suspect is a way of judging if the gluten has rested enough to be pan ready!
I also learned that when you start baking your own bread you will put on 5 or more pounds, which spreads to family and neighbors when the sourdough MUTHA really takes off!


There's nothing wrong with thinking
Except that it's lonesome work
sevil regit