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I learned a lot about dough chemistry when my favorite local commercial sourdough became unavailable during covid, and yeast was also hard to find, thus the sourdough experimentation.
Bread flour is a high gluten product, while cake flour is low gluten, All purrpose flour is in between. I have had the same experience with pizza dough, but without the elasticity provided by gluten, it would be difficult to stretch pizza dough to a pan without tearing it. I have not even attempted the flinging and spinning of pizza dough, which is, I suspect is a way of judging if the gluten has rested enough to be pan ready!
I also learned that when you start baking your own bread you will put on 5 or more pounds, which spreads to family and neighbors when the sourdough MUTHA really takes off!

Tat


There's nothing wrong with thinking
Except that it's lonesome work
sevil regit
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Originally Posted By: Greger
Makes me think of Naan which is slapped against the side of a tandoor.



I can make a tasty garlic Nan, but I quickly gave up on trying to make the waffer thin lentil flour papadam! The ladies at the Indian food store just laughed knowingly when I was describing why I was buying preformed papadam! Long learning curve!!

Tat


There's nothing wrong with thinking
Except that it's lonesome work
sevil regit
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CHB-OG
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CHB-OG
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CNN and The Hill report that brokeass Trump's 757 been on the tarmac since Inaugural day needing engine repairs. Production of the 757 ended in 2004. I'm sure Trump's plane is older than 2004.

I can't wait until Cyrus unleashes the indictments. smile


Contrarian, extraordinaire


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