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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.

Pizzas

Pizzas
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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Friday, December 3, 2010

Milk kefir to leaven pizza dough, bread or bagels

I had never heard of using milk kefir to leaven any dough before. I recently found out about milk kefir, when I was searching the web on different kinds of starters. Specifically, I was looking for a starter that had the highest amount of Probiotics, meaning, live microorganisms thought to be healthy for the host organism, or in my case a starter that might be healthy to use as a starter. On my web search for starters, I found out about milk kefir, but not too much about it being used commercially or even in pizzas. The more I read about milk kefir, the more I became interested in the milk kefir grains and how they are just fed milk and then turn into something like a yogurt. I am also drinking the milk kefir that the grains produce, when they are fed milk. So far in my experimentation, the milk kefir is working well in leavening bread, bagels, and pizza. Milk kefir even added directly to a bread or pizza works out okay. I am now experimenting with using a milk kefir poolish to leaven a pizza dough or a bagel dough turned into a pizza dough. I don't know where this all is going to take me, but it is interesting to experiment with milk kefir.

These were some of my first posts on pizzamaking.com about using milk kefir to leaven a pizza dough.

http://www.pizzamaking.com/forum/index.php/topic,12173.0.html

I will post more about milk kefir later.

Norma

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