tag:blogger.com,1999:blog-17422713.post3962539678691849784..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Focaccia and Pizza (from the same dough)Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-17422713.post-5689139215358021992010-06-30T14:08:30.651-04:002010-06-30T14:08:30.651-04:00Hi Julia,
Although you can make pizza out of the ...Hi Julia,<br /><br />Although you can make pizza out of the recipe in this post (the same one I use for focaccia), it's not quite as good (in my opinion) as <a href="http://beyondsalmon.blogspot.com/2008/04/pizza.html" rel="nofollow">my modified version of the Bread Bible pizza</a>.<br /><br />I follow her recipe exactly for the dough (no kneading, just mix until the flour streaks disappear). I bake a little differently. No pizza pan, I use parchment paper and add the toppings up front. See the link above for more details. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-32029615268172572582010-06-30T12:08:39.681-04:002010-06-30T12:08:39.681-04:00Hi Helen, thanks for posting my earlier questions....Hi Helen, thanks for posting my earlier questions.<br /><br />I have tried to make pizza following The Bread Bible's recipe and it didn't work too well for me. The crust was kind of greasy and now I notice that you do things a little differently--you knead the pizza dough and you put on the toppings right away (instead of after baking the crust for 5 minutes), and you use less olive oil.<br />I think you wrote in an earlier post that you based your pizza on her recipe, but I can't find that post easily now. So have you tried her recipe, and if so, do you have any comments on the difference between when to put on the toppings and the other differences between the recipe here and the one in the Bread Bible?<br /><br /><br />Also, since there seems to be some interest in sourdough on this thread, I will add that after buying the bread bible my sourdough went from being pretty bad to pretty acceptable--mostly it was due to using a stiff starter instead of a liquid one, and rising the bread in glass measuring cups so that I can see when it is doubled.Juliahttps://www.blogger.com/profile/07556159639123911817noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-16398968348754181972010-04-15T10:36:06.204-04:002010-04-15T10:36:06.204-04:00Julia just sent me a few good questions about this...Julia just sent me a few good questions about this post, but for some reason they are not showing up here even after I tried to approve. So I'll post them myself with my answers:<br /><br />Q: Is it okay to use all-purpose flour and no whole wheat flour? <br />A: Yes, just substitute all-purpose for whole wheat in the same quantity.<br /><br />Q: And what will happen if you use old flour?<br />A: I have never experienced it first hand because I go through flour too quickly to find out, but here is what Rose Beranbaum has to say about this in the Bread Bible: "As flour ages, it loses its strength. If it isn't stored air tight, it will absorb air in a humid environment or dry out in a dry environment." Basically, your results will be unpredictable and you might end up with a very dense crumb (no holes).<br /><br />Q: What happens if you let your dough rise for too long? <br />A: if you let it triple instead of double, nothing bad will happen. It will probably be even better, but if you forget about it completely, it might climb out of your bowl and onto the counter, make a huge mess, and the yeast will most likely die in the process. They will produce so much CO2 and alcohol that it will suffocate them. Keep in mind that what's over-rising for one dough is perfectly normal for another one. It all depends on the proportion of flour and yeast.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-46393542758883438932010-04-12T00:17:30.747-04:002010-04-12T00:17:30.747-04:00HI Helen,
Is it okay to use all-purpose flour a...HI Helen,<br /><br /><br /> Is it okay to use all-purpose flour and no whole wheat flour? And what will happen if you use old flour? <br /><br /><br /> What happens if you let your dough rise for too long?Juliahttps://www.blogger.com/profile/07556159639123911817noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-52452364518680574272010-03-11T16:39:09.310-05:002010-03-11T16:39:09.310-05:00Hi Ed,
Congrats on your loaf! Can you tell me mo...Hi Ed,<br /><br />Congrats on your loaf! Can you tell me more about your wild yeast starter? Do you make it yourself and how? How much do you use instead of instant yeast?<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-41241763959267491142010-03-11T16:07:23.599-05:002010-03-11T16:07:23.599-05:00I just finished baking using a wild yeast starter....I just finished baking using a wild yeast starter. I was surprised how wll it worked. As I did the windowpane test I thought about making the dough into a pizza. As it happened I made a great loaf of delicious bread. Next time for the Pizza!Ed Schenkhttp://detroiteats.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-85362096476880918352010-03-11T10:16:09.641-05:002010-03-11T10:16:09.641-05:00Hi Kake,
You are absolutely right. Weighing the ...Hi Kake,<br /><br />You are absolutely right. Weighing the water is a lot easier since you don't have to worry about meniscus and all that stuff. I'll add the weight for water to the recipe.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-68090220975491277382010-03-10T19:43:23.549-05:002010-03-10T19:43:23.549-05:00If you measure your water in millilitres instead o...If you measure your water in millilitres instead of fluid ounces, you can just weigh it — 1 ml of water is 1 gram, by definition.Kakehttps://www.blogger.com/profile/17927377657859265168noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-74535473354534329042010-03-10T11:12:01.051-05:002010-03-10T11:12:01.051-05:00Hi Helen,
Here's a talk I'm sure you'...Hi Helen,<br /><br />Here's a talk I'm sure you'll enjoy.<br /><br />http://video.ted.com/talks/podcast/DanBarber_2010.mp4Objectivisthttps://www.blogger.com/profile/07048656144128280250noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-9452872990004471332010-03-10T10:02:31.086-05:002010-03-10T10:02:31.086-05:00about salt killing the yeast -- it depends on what...about salt killing the yeast -- it depends on what yeast you use. For instant yeast, it's not a problem. However, some bakers, like Rose Beranbaum (the author of Bread Bible), asks you to mix flour with yeast first and then add the salt. I tried it both ways, and it doesn't make a difference as long as you mix the dry ingredients thoroughly before adding wet. Keep in mind that active dry yeast is a very different thing from instant yeast. It needs to be mixed with water before using and yes, you don't want salt touching it directly.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-70574668208692728562010-03-10T03:49:32.540-05:002010-03-10T03:49:32.540-05:00I love to bake bread. Your recipes is almost the ...I love to bake bread. Your recipes is almost the same as mine but I add the salt with the flour because I read that the salt added with the yeast can mess up the rise. Don't know if it's true!<br />I love King Arthur flour! It's the best and totally worth the price. It used to go on sale quite a bit when I lived in Pennsylvania. I also agree about the salt. It was hard for me to find it!<br />I am glad that you enjoyed your class!!jmisgrohttps://www.blogger.com/profile/15698688864222116180noreply@blogger.com