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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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i just got through reading reinhart's book- amercian pie, my search for
the perfect pizza. a couple of interesting sd related parts. one was that the flour used by one of the best pizza restaurants in the country (pizzeria bianco- in phoenix) orders flour from giusto's http://www.worldpantry.com/cgi-bin/n...act.d2w/report. i have been getting my flour there for the last 6 months. they only sell in 50lb sacks, which i break down into five lb ziplock bags. if you live anywhere near san francisco, you can pick up at the wearhouse. i have been told that they sell to most of the sd bakeries in sf. also mentioned in the book is a pizza place called the cheese board collective. it is in berkley, ca. they make the best sd pizza, according to reinhart. finally on pg 122 he has a recipe for sd pizza. interestingly he recommends beginning a starter with pineapple juice and flour on day 1 and then switching to flour and water days 2-4. he claims that new starters can be hindered by bacteria in the early stages, and the acid from the pineapple juice prevents the bacteria from getting hold. pg 126 has a good sd recipe for pizza. this is only the second bread book i have read. i think i will finally go get bba. dan w |
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We've been making sd pizza for several months now...We've been
perfecting it...at least for us. My husband doesn't like ordering pizza out any more because nothing compares to our homemade. The dough is just pretty basic...sd starter, either homemade or SFSD, w flour, w bread flour, a little whole grain flour usually a wheat and rye, maybe a bit of malted rye, celtic sea salt, water...sometimes I add some flax meal. I activate overnight, then it is usually ready to bake by 5:30 or 6.... The trick is the oven temp at highest mine goes, which is 555. It bakes for maybe 9 mins. on a pre-heated pizza stone. I get the dough pretty thin on the peel. It comes out crisp and nicely browned..with some pretty dark areas. Our favorite is a simple Pizza Margahrita...some pizza sauce, fresh thinly sliced plum tomatoes, whole milk mozzerella, a bit of Sargento's 6 Cheese Italian, extra virgin olive oil, salt/pepper. Then after baking I put some fresh basil all over. Excellent. |
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![]() "Trix" > wrote in message oups.com... > We've been making sd pizza for several months now...We've been > perfecting it...at least for us. My husband doesn't like ordering pizza > out any more because nothing compares to our homemade. > > The dough is just pretty basic...sd starter, either homemade or SFSD, w > flour, w bread flour, a little whole grain flour usually a wheat and > rye, maybe a bit of malted rye, celtic sea salt, water...sometimes I > add some flax meal. I activate overnight, then it is usually ready to > bake by 5:30 or 6.... > > The trick is the oven temp at highest mine goes, which is 555. It > bakes for maybe 9 mins. on a pre-heated pizza stone. I get the dough > pretty thin on the peel. It comes out crisp and nicely browned..with > some pretty dark areas. > > Our favorite is a simple Pizza Margahrita...some pizza sauce, fresh > thinly sliced plum tomatoes, whole milk mozzerella, a bit of Sargento's > 6 Cheese Italian, extra virgin olive oil, salt/pepper. Then after > baking I put some fresh basil all over. Excellent. > sounds great. one recommendation in the book was to put the oven on broil setting for about 10 mins to get the pizza stone as hot as possible before sliding pizza in. of course put it back on bake before cooking the pizza. dan w |
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dan w wrote:
> i just got through reading reinhart's book- amercian pie, my search for > the perfect pizza. a couple of interesting sd related parts. one was > that the flour used by one of the best pizza restaurants in the country > (pizzeria bianco- in phoenix) orders flour from giusto's > http://www.worldpantry.com/cgi-bin/n...act.d2w/report. > > i have been getting my flour there for the last 6 months. they only > sell in 50lb sacks, which i break down into five lb ziplock bags. if > you live anywhere near san francisco, you can pick up at the wearhouse. I get Giusto's flour (whole wheat bread flour in my case) through my local coop in large bins, Food Conspiracy Coop in Tucson AZ. I'm sure other markets must carry it so you don't have to buy 50# sacks. |
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