2 more Pizzas made with Fresh Wheat Berries from the Farm 7/19/2011

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!

Norma

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