Have 1,000 grams of Caputo 00 assembled and rising for pizza doughs, I have fed both of the starters, thinking of going with 6 loaves of Rye sourdough this weekend, Also would like to take a swing at a dinner roll for thanksgiving. Next to trim and dry brine a brisket to go on the smoker over night tomorrow night. I am not ready for pastrami, that will have to happen another time. and Finished infusion 194 today!