The Lehmann dough was baked into a pizza Tuesday, that the wheat berry starter was used to leaven the dough. The dough was so soft again and when opening the dough it almost fell open. I had reballed this dough yesterday afternoon. The ambient room temperature the dough ball fermented at was about 94 to 96 degrees F for 6 hrs. I had made this dough on Friday and it really slow fermented, while in my refrigerator, until it was left to room temperature ferment today.
The taste of the crust was very good. This pizza was dressed with different ingredients from my garden and my regular tomato sauce and regular blend of mozzarella cheeses.
I did call the farmers wife this afternoon to let her know I would have slices of both pizzas for them to try if they wanted. The farmer didn’t get the message I left last week with someone at the small animal auction, and he did come later today to pick up both kinds of pizzas I did make with his grains. He was interested in hearing how the pizzas were made. The farmer did say Steve and I could also have some barley grain if I wanted to come to his farm. He doesn’t even want any money for any of the grains. Steve and I asked him if he knew if the wheat grains were soft or hard winter wheat and he called someone on his cell phone, and then said the wheat grains he gave me were soft winter wheat. I don’t know or have any idea, if this is why the dough is so soft. I told the farmer I would like to try more doughs for his grains and would let him know when I make them, so he can also try them.
I also gave Steve some wheat berry starter to try to see what he thinks of the starter.
The second pizza made today with the wheat berry starter and the ground sprouted wheat berries also turned out good. Steve and I thought the second pizza was the best. This dough ball was also very easy to open, and I had to be careful it didn’t stretch too much. The method I used for this dough ball was also the same as the one posted above. This dough ball fermented at room temperature for 7 hrs. It sure was hot at market Tuesday!
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.