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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-22-2013, 10:45 PM | #31 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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A general question on this whole topic, I bought a huge block of yeast at a local grocery store, how do you store it once you open the vacuum sealed package ?? It is Red Star yeast and 1lb package. I'm wondering how Buccaneer's recipe will work out with plain old general purpose flour to practice making some pies without using the dopple 0 flour ??
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03-22-2013, 10:48 PM | #32 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I'd still go for it anyway, great to practice and the results will be yummy, why not? Ive never seen live yeast here, sorry, others will know.
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Hold my dang beer... |
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Thanks from:---> |
03-22-2013, 10:53 PM | #33 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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cake yeast needs to be stored cold and should be carefully wrapped and stored in an airtight container in the fridge. I store it in the bottom shelf area. I wrap in waxed paper or parchment paper, then into a Tupperware or similar device.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-22-2013, 10:56 PM | #34 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use AP flour and pastry flour for making bread, along with 00 and bread flour, it all works.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-23-2013, 10:47 AM | #35 |
Full Fledged Farker
Join Date: 05-26-08
Location: Monroe, MI
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A pic of the pizza dough I make -
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03-24-2013, 09:38 AM | #36 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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I mixed up a batch of the Buccaneer recipe with cake flour for later today :-). I grabbed a bottle of red star at the grocery store, better than the little packets :-)
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03-24-2013, 10:35 AM | #37 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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Did you get a good windowpane with the cake flour? I've tried to make one pizza with White Lily which is pretty much cake flour and it just never turned into pizza dough, wasn't strong enough and didn't have the high protein like bread flours do. Please post up your results, I may need to give the ole White Lily again.
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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03-24-2013, 06:24 PM | #38 | |
Knows what a fatty is.
Join Date: 08-04-09
Location: muktown, WI
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This recipe rocks!!
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Thanks again buccaneer! |
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03-25-2013, 09:22 AM | #39 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-25-2013, 09:41 AM | #40 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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Where are you guys getting these blocks of cake yeast? Is it the kind you crumble straight into the flour? All I can find is ADY and IDY and that just doesn't provide the same flavors I've read as fresh cake yeast does. I'd give a pretty penny to be able to find it in Alabama.
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03-25-2013, 09:47 AM | #41 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
while not quite as flavorful as say a sourdough starter(which i could never master), it really is much better in taste and performance than dry yeast.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-25-2013, 10:00 AM | #42 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Quote:
I found the large block of yeast at a local market that has a lot of bulk foods, if you have a local Amish population (dunno if you have then in New England hehe) find the bulk food stores that cater to them and you will find all kinds of stuff pretty cheap in bulk, spices esp. Bill |
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03-25-2013, 10:53 AM | #43 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
with heckers: http://www.heckersceresota.com/index.html
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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03-25-2013, 11:17 AM | #44 | ||
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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Next time try a high protein AP like King Arthur or a bread flour. Makes a world of difference in my breads at least. Good flavor, rise, and browning! Quote:
I'll have to look up that Heckers though for sure!
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03-25-2013, 11:23 AM | #45 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i tried KA for pizza. found the heckers to be better suited. at least for the type of dough i've been going for. (NY)
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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