Learning Knowledge to Make Pizza: Wheat Berry Starter and Wheat Berry sprouted Wheat 7/12/2011

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.

Tuesday, July 12, 2011

Wheat Berry Starter and Wheat Berry sprouted Wheat 7/12/2011

I used tweezers and separated some of the spouted wheat berries, from the ones that weren’t sprouted. Since I think I know better now how to sprout the wheat berries, I will try sprouting again. Maybe the next time, I will have better luck with sprouting more of the wheat berries. I did grind the sprouted wheat berries in my little grinder.

My wheat berry starter was getting more active, but I still am not sure if it was active enough. I decided to make two small dough balls last evening. I made one with the wheat berry starter and one with the wheat berry starter and the ground sprouted wheat berries. I am not sure if the wheat berry starter is going to leaven the dough, but guess I will see today.

Pictures of wheat berry starter, picked wheat berries, ground sprouted wheat berries, one dough ball with wheat berry starter and one dough ball with wheat berry starter with grounded sprouted wheat berries. The grounded sprouted wheat berries can be seen in the dough ball. The size I selected for these pizzas was 13", since I don’t know if my wheat berry starter is strong enough.

Norma