Learning Knowledge to Make Pizza: Milk Kefir Poolish in Three Dough Balls

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.

Monday, November 29, 2010

Milk Kefir Poolish in Three Dough Balls

These are pictures and some explanations of how the three doughs balls with the milk kefir poolish are doing. The first two pictures are of how the dough ball with the milk kefir poolish and honey look, top and bottom, this morning. I did reball that dough ball Saturday, because it had bubbles on the top. I thought it might be to overfermented to use for Tuesday, so that is why I reballed it, to help distribute the sugars.

The second dough ball with the milk kefir poolish (with honey added), made in the same batch of dough as the first dough ball, was put into the refrigerator right after balling. It looks like it is cold fermenting slowly, this morning. I wonder how long that dough ball will last, until I have to bake it into a pizza.

The third dough ball, is the bagel dough I had tried before with the milk kefir poolish. I also reballed that dough ball yesterday. I made the bagel dough ball on Saturday. I posted about that dough ball under Marc’s thread on Fairmount bagels on pizzamaking.com The bagel dough ball also looks and feels interesting to me.

Norma