2% Breiss sweet sorghum syrup added to the Lehmann dough 8/28/2012

I used 2% Briess sweet sorghum syrup with Kyrol flour in the Lehmann dough formulation. When opening the dough ball it almost opened normally and didn’t just almost fall open as before. The dough ball was easier to open than my normal Lehmann dough though.


There was good oven spring, good rim crust browning and also good bottom crust browning in my opinion. The rim crust was very moist. The bottom crust had a nice crispness. I thought this experiment went well with the 2% Briess sweet sorghum syrup. Steve and I liked this pizza.

Norma

Little more mixing time and folding dough ball more for a Sicilian pie 8/28/2012

I used a little longer mix time in my same formulation and also folded the dough ball more.  I think this works best for me when using GM Full Strength flour, when trying to make a Sicilian pizza.  I use more cheddar than mozzarella on this pie and from what I can tell, it can't be told by just looking at the baked pie that more cheddar cheese is used.

Norma

Using my mom's gas oven for the first time to bake pizzas..should have put the pizza stone on a higher rack..lol..didn't get good rim browning

I am sorry Glutenboy and Craze, but I didn’t go to Steve’s home tonight to bake in his WFO and try your doughs out in a WFO.  I was going to try Glutenboy's formulation and Craze's boli dough in Steve's WFO.  The weathermen were calling for thunderstorms on and off in the evening and maybe flash flooding in our area. When it was time to leave for Steve’s home it was raining heavily in my area. I am not a big fan of driving in any pouring rain when it is dark, so I decided not to go to Steve’s home and to bake your doughs in my mom’s gas oven.


After I got my pizza stone, wooden peel, metal peel, the dough balls and my ingredients together I took them to my mom’s home. It was raining when I got to my mom’s home.

After I was heating her oven up for ½ hr. it stopped raining and didn’t rain the rest of the evening.

I found out my mom’s gas oven can get to 615 degrees F, when heated for an hour. I am really a newbie when baking in someone elses oven and I placed the pizza stone on the bottom rack. After baking the first pie, I realized I should have placed the stone on a higher rack (to get the rim crust browner, but didn’t want to try and take the hot stone out and put it on a higher rack.

Both dough balls opened well and baked well, except for the non browning of the rim crust. The bottom crust did brown well on both pizzas.

I also tried out a new Pizza cheese from Nasonville and although I did grate it myself, it wanted to stick or clump together even when it was cold. I didn’t like the way the Pizza Cheese melted on the pizzas, but the taste of the Pizza cheese was okay.

It can be seen that even I am a newbie when trying to bake in a different kind of oven I never tried before...lol

I didn’t brush either skin rim with olive oil to try and get better rim browning, because I wanted to see how the pizzas baked without that.  The bottom crust were nice a crisp on both pies. 

When baking in a new oven I am trying, I am also a newbie on how different ovens bake.  It is all in the learning process of how to use different oven on how to try and bake pizzas.  I learned a new lesson that even if ovens do get up to higher temperatures there still needs to be some adjustments.  I didn't do the adjustments, but will the next time I try to bake in my mom's gas oven.

Norma  

Pesto, Pesto Creamy Sauce, Johnsonville sausage, Pasta

From the abundance of basil in my garden, I made a pretty decent amount of pesto this morning. I saved some and then used some in a creamy pesto sauce, made with heavy cream and butter. I also used Craig’s method to make Johnsonville sausage to add to the creamy pesto sauce for pasta. I also used some Sriracha sauce in with what Craigs uses in his method for making a better sausage with Johnsonville sausage. The creamy pesto sauce was mixed with wheat pasta and also chopped tomatoes from my garden.


I saved some of the pesto for later and also am saving some of the sausage creamy pesto sauce with sausage to try on a pizza later today.

I thought the fresh creamy pesto sauce with the spiced up Johnsville sausage over pasta had just the right taste for my palate.

I still have loads of basil left outside, so in the next few weeks I will have to use more to make pesto to freeze.

Norma