By the way, I’m not looking for an argument. I am simply stating my opinion that without the proper ingredients and tools it is extremely difficult to get the same results that you would through commercial processes. I am not saying that the dough people make at home is terrible or unedible. Often I make dough at home with cold ferment however it pales in comparison with this particular dough. If you have actually had the dough from this store then you would be able to tell why I appreciate it so much.