Be interesting to see if any flavor developed. I’m usually in a hurry so as I said I will try it next time. To me the flavor of Carbalose is quite bitter which is why I put a little sweetener in it-not to sweeten but to negate the bitterness.
Andy Griffith & Aunt Bee are everywhere. Restaurants, shops, etc. Not my gig but…
Favorite Salatin books are Folks This Ain’t Normal and Everything I Want To Do Is Illegal.
Looked up Pulaski County and it looks like you are directly north of Cana. Such beautiful country.
My brother doesn’t even farm. He has 60 acres and he lets his neighbors cut his hay fields and then keep it. He used to have a cow or two but when he sent them to slaughter he was convinced he didn’t get back the same ones. Now all they have are chickens, cats & dogs but just like me he is getting kinda old. Likes to sit on his porch and just look at the farm and I will say it is pretty cool.
Take Care

And to ferment the dough, also yes? To develop flavor? (I was also a chef for years, in full disclosure. But this is a whole new ball game….)
Wow….your bro is in Andy Griffith country. Not far from us, here in Pulaski County. YOU CAN FARM by J Salatin just arrived….starting it tonight. (LOVE a real hard copy book where ya gotta turn the pages….guess I’m old school!) May wanna go tour his farm. We’re on 20 acres, growing hay for our horses but just finishing a green house and some “green house-style” raised beds. It all feels like a huge experiment, but we’re luvin it.

Hi Catherine,
Interesting you live in SW VA. I just got back a couple of hours ago from visiting my brother on his farm in Cana, VA. It’s just above Mt. Airy, NC and into VA. Joel Salatin was on my bucket list for a long time and I got to check him off several months ago as I met him and then listened to him speak. Whoa, what a treat. I don’t know which of Joels book you got but they are all terrific and they will make you laugh.
I have never rested this pizza dough because thought it does have gluten in it, it has so much less it is not tough in any way. I think I might try it the next time. The whole idea of resting pizza dough is to relax the gluten for maximum tenderness.