In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors.
<a href="https://walterpotenza.substack.com/p/its-a-matter-of-ripening" target="_blank">Read the full article </a>
<a href="https://flavorsandknowledge.com/" target="_blank">www.flavorsandknowledge.com</a>
Podcasts available on Anchor.fm, Spotify or any preferred platforms.
Podcast supported by <a href="http://www.chefwalterscookingschool.com/" target="_blank">Chef Walters Cooking School,</a> Cranston, Rhode Island USA

In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors. Read the full article www.flavorsandknowledge.com Podcasts available on Anchor.fm, Spotify or any preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island USA

In this episode of Flavors + Knowledge, chef Walter illustrates the importance of using a ripened dough when making or ordering pizza, for a healthier product, digestible and full of flavors.
<a href="https://walterpotenza.substack.com/p/its-a-matter-of-ripening" rel="noopener noreferrer">Read the full article&nbsp;</a>
<a href="https://flavorsandknowledge.com/" rel="noopener noreferrer">www.flavorsandknowledge.com</a>
Podcasts available on Anchor.fm, Spotify or any preferred platforms.
Podcast supported by <a href="http://www.chefwalterscookingschool.com/" rel="noopener noreferrer">Chef Walters Cooking School,</a> Cranston, Rhode Island USA

(132) RIPENING OF THE PIZZA DOUGH

Flavors and Knowledge is a captivating podcast that offers narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews and minimizes opinions, delivering a concise and engaging exploration of the rich tapestry of gastronomic Knowledge.

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(132) RIPENING OF THE PIZZA DOUGH

(132) RIPENING OF THE PIZZA DOUGH