There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Sunday, December 5, 2010

How does Milk Kefir Leaven Dough?

What is Milk Kefir to Leaven Dough

Milk kefir is basically fermented milk, a process which is done using a starter or grains which are a mix of yeast and bacteria. They feast on the lactose (milk sugar) giving you a delightful, tangy, slightly thick dairy drink which is very easy to digest and tastes delightful.

Kefir contains around thirty strains of beneficial yeasts and bacteria. To make kefir, obtain some kefir grains and place them in milk. They look like gelatinous globs which resemble cauliflower.  Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Kefir grains and milk are fermented either for about a day or longer, at room temperature.  When the milk kefir grains grow, there can be more milk kefir produced.  When I started making milk kefir a little about a month and half ago, my milk didn’t ferment nearly as quickly. Now since my milk kefir grains are bigger, the milk can ferment overnight enough to have milk kefir ready in the morning.  This is all done at room temperature. The milk kefir is fermented overnight at room temperatures.
Kefir grains grow, as can be seen in the pictures below.

I started by feeding my kefir grains raw cow milk, but since have converted to regular whole milk.

I can either use the milk Kefir directly or make a polish with the milk Kefir to leaven dough.  It takes longer for either milk Kefir or a milk Kefir polish to leaven dough, than ICY, ADD, “wild yeasts”, or other starters.  I could let the dough room temperature ferment for a longer period of time, and might do that later to see what happens.  The journey will continue.............................


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