On the way home I decided I was going to try another form of the dough I have been making & add more flavor by adding seasoning and let it ride in the fridge a few days.
This I hope will be another keeper but time will tell.
I started with almond flour , VWG, salt and Italian seasoning stired to mix added 1/2 the water (110 temp) to my poolish to get it thiner to mix better .
Here is the recipe... Sorry I did not do %'s Once I have it the way I need it I will post it in %'s
3/4 cup almond flour
1/4 cup VWG
1/4 poolish starter
1 tsp salt
1 Tbs Italian seasoning
1/2 cup hot (110 temp) water split in half
I mixed all dry ingredents first, then mixed 1/4 cup water to my poolish to thin out and help boost it. Once the poolish sat for 10 mins I then mixed into the flour mixture and then added the other 1/4 cup of water slowly till I had the sticky dough I needed to let rest for a few days. I did let the mixture sit and rise for 2 hrs before placing in fridge.
We'll see in a few days how it does