Learning Knowledge to Make Pizza: hybrid Reinhart dough ball cold fermenting and wheat fields in our area 6/12/2011

Welcome...

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.

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.

Sunday, June 12, 2011

hybrid Reinhart dough ball cold fermenting and wheat fields in our area 6/12/2011

I guess my hybrid Reinhart dough ball, made in the UBM, will last until tomorrow when I do the reball. So far it looks okay. This dough was made in the Universal Bread Maker 6/04/2011. These are pictures of the dough ball this morning.

On another note, there are many wheat fields in my area. I think it is spring wheat, but am not sure if the wheat grown by farmers in our area is soft or hard spring wheat. If I had to guess, I would guess it is soft spring wheat, but will ask one of the farmers in my area, what kind of wheats or wheat they grow here. In a future experiment after I find out what kind of wheat is in the fields, I might try some of the wheat that is grown in my area in combination with another flour, in the UBM to see what happens.

Pictures of wheat fields in our area.

Norma