Recipes, home grown goodness, BBQing and food stuff
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande my all-time fav pizza:
Remove the olives and add anchovies and that's all you need on a pizza.
Yes, I can't stand olives, yuck!
Edit, just saw @dogmeat response and couldn't agree more.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Fair point - asshole.
Forget to strain the yoghurt?
a crumble then... what is the right noun?
Blob?
Edit: I tend to make my own and strain it quite a bit until it an be rolled into small balls.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage yes, fairly chewy - but immense flavour.
try this one - they use it at Farina 60% hydration and a lot of salt.
I kneaded for 5 minutes in our stand mixer.
Cheers ... What sort of yeast do you know? Farina is a flour brand, right?
I think this may be the key thing.
Not a brand. Farina really just means ground grain ie flour
The is some Australian stuff that uses the term loosely but what you are after is Italian 00 Farina with is ground from a hard (usually winter) wheat.
This makes the best traditional pizza dough.
Slow fermentation with either a yeast product or natural starter. Either works. Let time do the development rather than kneading. Like sourdough, you only need to doa few stretch and folds to line up the gluten strands.Ok, flour sorted. Any tips on yeast? I've been looking for fresh bread yeast, but it's looking impossible to come by.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage yes, fairly chewy - but immense flavour.
try this one - they use it at Farina 60% hydration and a lot of salt.
I kneaded for 5 minutes in our stand mixer.
Cheers ... What sort of yeast do you know? Farina is a flour brand, right?
I think this may be the key thing.
Not a brand. Farina really just means ground grain ie flour
The is some Australian stuff that uses the term loosely but what you are after is Italian 00 Farina with is ground from a hard (usually winter) wheat.
This makes the best traditional pizza dough.
Slow fermentation with either a yeast product or natural starter. Either works. Let time do the development rather than kneading. Like sourdough, you only need to doa few stretch and folds to line up the gluten strands.Ok, flour sorted. Any tips on yeast? I've been looking for fresh bread yeast, but it's looking impossible to come by.
bakers will often just give you some - try bakery at your local supermarket even.
Otherwise I just use dried yeast- they're pretty generic, something like this
bakels do one as well
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@nzzp Cheers. Yeah, I've useed the Allisons Easy Bake and a couple of others and although they both work, I feel the flavour is lacking. When you buy from a pizza truck, the crusty is really chewy with a yeasty flavour. Absolutely divine.
I've just put in an order for some Mulino Caputo 1924 for both 00 & the yeast.
I'll get some generic 00 as well as some generic yesast too to try and and do some taste tests.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
the crusty is really chewy with a yeasty flavour. Absolutely divine.
honestly, a slow ferment in the fridge gives you that flavour and the gluten development that gets that mouth feel chewiness. I think the yeast has less to do with it.
I'm not an expert, learning as I go - but smashed out some tasty pizza earlier this week with an overnight ferment. Finding a bit of trial and error with duration in/out of fridge and amount of yeast - but that'll come.
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Modern Bakers yeast has been developed to produce an even, quick, dependable process. That has been at a cost of flavour hence the movement to sourdough.
A natural yeast/Sourdough starter will be slower and need some practice/trial and error. I have had natural yeasts that I have had to slow down in the fridge and some that needed to sit at room temp for the same time. Sometimes a mixture. But as @nzzp says you are aiming for a long ferment.
I wouldn't go near that Easy Bake stuff unless I decided I wanted pizzas in a few hours time. You will get a bread base but not what you are after. There is also often 'improvers' in the 'yeast'.
If you don't want to go full sourdough and own a starter then I suggest that you use a small amount of yeast in a 50/50 mix of flour and water and let that ferment uncovered. Then add more flour to the same ratio as your dough recipe and leave a while longer. Use this 'starter' in your pizza dough with no added yeast (or a small amount if it doesn't look lively). If the same ration then it is easy to adjust.
It is kind of a cheats sourdough method and will have created some natural yeasts alongside the bakers stuff -
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Cheers. Seems like the key thing is the slow ferment / rise in the fridge. Will make that up Saturday for the Sunday feast.
Will also try that cheats sour dough as well!
Yep - but watch it. You use far less yeast with a slow ferment, and if it overproofs (rises then collapses) you probably want to re-knead it and get going again.
@Crucial I've tackled sourdough pizza dough twice now and had total failures - literally pouring the dough out onto the bench. Cooked one; tasted amazing, but no lift or anything useful. Will keep trying, but it's a slow process (arf arf)
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Cheers. Seems like the key thing is the slow ferment / rise in the fridge. Will make that up Saturday for the Sunday feast.
Will also try that cheats sour dough as well!
Yep - but watch it. You use far less yeast with a slow ferment, and if it overproofs (rises then collapses) you probably want to re-knead it and get going again.
@Crucial I've tackled sourdough pizza dough twice now and had total failures - literally pouring the dough out onto the bench. Cooked one; tasted amazing, but no lift or anything useful. Will keep trying, but it's a slow process (arf arf)
Sounds like you might be screwing up your ratios? Adjust the liquid down would be my suggestion. Sloppy dough is undeveloped gluten/low protein flour or to high a ratio combined with not enough folds. Could also be overproved I guess