Another Day in a Learning Pizza Maker 1/15/2011

Usually almost everyday I do something that is related to pizza.  Either I might be taking pH readings of dough, making a new dough, or monitoring how a dough might cold ferment.

Yesterday was no exception.  I had taken the pH of a dough I had made on Friday.  The dough was a milk keifr poolish dough that I had added dairy whey to the formula.  It will be interesting to me to see if the crust does get better coloration with the added dairy whey.  I do want to try this dough out at market in my deck oven, but now it is supposed to start snowing Monday night.  Hopefully I will be able to get to market this week to try out 3 dough balls.  Two of the dough balls are preferment Lehmann doughs that I had added dairy whey to one and the other I had added non-fat milk powder.  When it snows in our area not many customers come to market and to risk being in an accident for just one day of work, really isn't worth it.  I probably won't even make enough money to pay for the expenses if it snows.

Yesterday was my great-granddaughter's first birthday.  To think the year has flown by so fast and now she is already one year old.

I had made other food for the birthday party, but I also took slices of pizza along with Les's sauce for the guests to dip the slices of pizza in.

All in all, it was a great day. :)

Norma