Home Bread-Bakers v006.n007.2

Re: BREAD Digest V6 #6

Joel.Ehrlich@salata.com (Joel Ehrlich)
08 Feb 95 09:15:06 -0800
Responding to: Brian Hostetler <brianh@silver.ucs.indiana.edu>

 BR> I made pizza dough the other day and put fresh garlic in it (pressed).
 BR> The dough didn't rise and had a crumbly texture.  Has anyone
 BR> successfully added garlic to their dough?

 I have been working in response to a challenge to mage garlic bread in a 
bread machine. While I still have a long way to go, I can tell you that
garlic will flatten a loaf at least as well as too much salt. I have found
that I must use more yeast than without the garlic, that the addition of
a little citric acid works wonders and that I must add gluten if I want
a nice loft to the loaf of bread.

 I have not yet worked out all the ramifications and haven't yet tried to apply
any of these lessons to pizza dough. However, I would stay away from minced
garlic, powdered garlic and garlic oil. So far, I have had my best success
using roasted garlic mashed and combined with the liquid portion of the recipe.
It's worth seeing if that will help you with pizza dough.


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