Date: Sat, 14 Jun 2003 01:12:56 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n028 -------------- 001 - "bowman beckhusen" Subject: Cornmeal Crust Pizza Date: Sat, 7 Jun 2003 15:03:34 -0700 Does anyone have a recipe for a cornmeal crust pizza dough. I'm currently using a pre-made crust made in Menlo Park, CA. by a company named: "VICOLO". The product is called "Original San Francisco Corn Meal Crust Pizza". I wish I could fine a recipe that comes close to this. Laurin --------------- MESSAGE bread-bakers.v103.n028.2 --------------- From: Jeffrey Gerlach Subject: "Stretchy" Pizza Dough Date: Sat, 07 Jun 2003 19:25:08 -0600 Patti, I've had the same problem. Solved by using only 1/3 bread flour (high gluten) in my recipe and then I increased the liquid so that I am working with a wetter dough. Along with Peter Reinhart's suggestion to bake the pizza at 550F, those changes are now producing my best pizzas ever. They have also allowed me to start "tossing" the dough to stretch and shape it, although I've got a way to go before I get that perfected. Jeff --------------- MESSAGE bread-bakers.v103.n028.3 --------------- From: "Pat Robb" Subject: www.clickoncuernavaca.com Date: Sun, 8 Jun 2003 09:56:01 -0700 Just a brief thank you to Gonzo White for the link to this site. I looked at it briefly a couple of days ago, and now have just explored it in depth. Added to my favorites. Great Mexican recipes for the north of the border cook. pat robb --------------- MESSAGE bread-bakers.v103.n028.4 --------------- From: Donna m87 Subject: Re: Stretchy pizza dough Date: Mon, 9 Jun 2003 20:04:45 -0400 I substitute 1/2 cup of flour in the recipe with 1/2 cup corn meal; the dough spreads easily on the pan. Donna >I recently made pizza crust dough in my bread machine, using the machine's >recipe. It turned out so stretchy that I had a terrible time rolling it >out. Any suggestions? Thanks. > >Patti --------------- MESSAGE bread-bakers.v103.n028.5 --------------- From: FREDERICKA COHEN Subject: yeast chart Date: Wed, 11 Jun 2003 15:00:17 -0700 (PDT) When my new computer was installed this week, some of my favorite listings became unavailable. (I have been assured they "are not lost", just hidden.) Until I can get a grandchild to find them, I need your help. I had a wonderful chart or listing that gave equivelants for instant, active, and fresh yeast amounts. If anyone can send me a copy or direct me to a source, I would be most appreciative. Thanks, Fredericka --------------- MESSAGE bread-bakers.v103.n028.6 --------------- From: "Steven Leof" Subject: RE: Challah Date: Thu, 12 Jun 2003 16:52:09 +0100 Kyle Thanks for your comments on the Bread Bakers list. I've been corresponding with Maggie Glezer and look forward to her new book. In the interim I've tried several of Maggie's recipes which are very good. But I just haven't been able to achieve the softness I have been looking for. I live in the UK and challah here is very soft. I use high quality flour from a small specialty mill that is all organic. I can specify the protein level of the flour I use but Maggie tells me that there is a difference between protein quantity and quality. This is where I get confused. Is there a very precise way to specify flour that takes into account whether it's hard or soft, etc., the ash content and other factors? Thanks Regards Steven Leof >From: "Kyle Warendorf" >Subject: Challah >Date: Wed, 4 Jun 2003 13:18:56 -0400 > >Maggie Glezer has a new book coming out later this year. It's subject is >breads of the Diaspora and includes lots and lots of challah recipes. If I >were trying to soften the crumb of a challah I might add a touch more oil. >I would also try and find the lowest protein AP flour. I was using King >Arthur and it proved to be too strong. I switched to Hecker's, which has >less protein and things improved dramatically. > >Kyle >www.kyleskitchen.net --------------- MESSAGE bread-bakers.v103.n028.7 --------------- From: Cindy Chiu Subject: sour dough starter Date: Fri, 13 Jun 2003 15:51:22 +0800 (HKT) If a recipe call for say, 1 cup of starter, will the raising power varies from one starter to another? If so, there may be a need to varies the raising time by judgement. Then, does it means that sourdough bread cannot be prepared in ABM because it is all automatic? I have no experience of making sourdough bread. I am just playing around with flour and water hoping to come up with a "starter" but I am very skeptical whether it can really raise my bread, because it looks very weak with a little bubbles only. Has anyone successfully create a starter from just Flour and water? Wish to hear some comment. Cindy HK --------------- MESSAGE bread-bakers.v103.n028.8 --------------- From: Reggie Dwork Subject: vacation Date: Sat, 14 Jun 2003 00:10:28 -0700 Bread-bakers will take a vacation next weekend (June 21). It will be back June 28. Reggie & Jeff --------------- END bread-bakers.v103.n028 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved