Another Experiment with a Homemade Dough Conditioner (ginger and ascorbic acid) 5/09/2011

The 12" Lehmann pizza was made that had a blend of ginger and ascorbic acid added to the dough at market.  The taste of this crust was different than a regular Lehmann dough crust, but what interested Steve and me the most, was how the crust and rim were much crisper than a regular Lehmann dough crust.  Each bite had a nice crisp texture.  I am not sure whether it was the added ginger or added ascorbic acid that made the crust so crisp.  The bottom crust of this pizza also browned differently than my other pizzas have in my deck oven.  I never baked a Lehmann pizza that had such a crisp crust, unless it was another type of dough and was a thinner, lower hydration dough.  Another thing that interested Steve and me was the crumb was still moist, even with the crisp rim.

I also don’t know why the dough ball that seemed softer when mixed, became more stiff after the cold ferment.  This dough was left to warm-up for 2 hrs.

http://www.pizzamaking.com/forum/index.php/topic,13385.msg138361.html#msg138361

Norma

My Gardening Adventure..First this Year!

I have done gardening for a number of years, but have scaled back my gardening in the past year or so.  I still plant flowers, tomatoes, basil, oregano, chives, parsley, peppers, rosemary and a few new things each year.  This some of  the areas in my yard that I do my gardening.  I will post more pictures in the future of how my gardening adventures are going.  The one pictures is of all the tomato seeds I have planted.  I was a little late in starting them this year, but hopefully they will do okay.

Hopefully my garden will do well this year.  I really like the tomatoes to make salads and Les's sauce!  I use most of my edibles in the gardens around my place for some of my pizzas.

Norma

Experiments with Dough Enhancers again this week (ginger and ascorbic acid) for 5/10/2011

I decided this past weekend, I had so many other experiments going for tomorrow, that I would  only make one test dough ball with a dough enhancer for Tuesday.  I had posted I was going to use ginger for the dough enhancer, but decided yesterday I would add ginger and ascorbic acid to the Lehmann dough to see what happens.  I did add the same amounts of ginger and ascorbic acid that I had put into the blend before. The dough with the ginger and ascorbic acid was mixed yesterday.  This time the dough was really soft (softer than usual), and not stiff like when I had been putting a blend into the other Lehmann doughs I was testing.  The final dough temperature was 75.4 degrees F.

If anyone is interested, and doesn’t remember, I have been using Better for Bread flour in all these experiments when using a dough enhancer or blend.

Pictures of dough ball this morning with added ginger and ascorbic acid.

Norma

Happy Mothers Day to all the moms out there!

I would like to wish a Happy Mother's Day to anyone that reads this blog.  I know this doesn't have anything to do with making pizza, but if it wasn't for my great mother, I never would have been the person I am today.  My hat is off to all moms, and especially my mother.

We went to Hollywood Casino today, because my mother does like that casino.  We had a great time!

Norma