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New York Style / Re: More flavour in dough
« Last post by norma427 on Today at 12:51:01 PM »
Norma,

I would most likely not be wrong if I said that any improvement going to AT from FS was coincidental. I learned a ton of stuff here, and it all came together during a two month stretch about the time I switched. Any issues I had with FS had to have been user error.

I do use FS and Caputo "00"  for my Detroiters. I often use some "00" in AT batches, too. I recently did a 75% Caputo Pizzeria "00" and 25% AT batch. The result was extremely different in my hands than anything else. An odd combination of over-extensibility with oven-spring and toppings support strength. Great chew, too.

Thanks for the link to that Thundersilk thread. I enjoy reading them. He's tried a lot of the crazy things I've been trying. Good fun.  :)

Roy

Roy,

Thanks for telling us that probably any improvement going to AT from FS might have been coincidental.  I might have the same results in that I can't really decide which flour is best. 

Your experimenting with FS and Caputo “00” is note worthy for Detroit style pizzas.  The 75% Caputo Pizzeria flour and AT batch of dough is interesting too.  Keep experimenting!  ;D

Thunderstik was a great experimenter too!

Norma
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I usually make dough balls of about 11-12 oz. I place five balls on a half sheet pan (four in the corners and one in the center) oil the tops and cover with plastic wrap, preferably Glad Press-n-Seal. I don't oil the pan nor do I use any flour. Then I refrigerate until ready to use. I use a dough scraper to remove the dough balls from the pan. Works great.
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Home Ovens / Re: Blackstone Pizza Oven
« Last post by juniorballoon on Today at 12:19:15 PM »
JB,   when you are looking to see the spark,  don't turn on the gas,  leave the tank turned off, just press the button.

Oh yes, definitely testing without gas. I checked when I got home and there's clicking, but no sparking. Used a flash light and I can see plenty of rust. A little sand paper and hopefully I'll be back in business.

Thanks,
jb
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New York Style / Re: More flavour in dough
« Last post by rparker on Today at 11:55:54 AM »
Norma,

I would most likely not be wrong if I said that any improvement going to AT from FS was coincidental. I learned a ton of stuff here, and it all came together during a two month stretch about the time I switched. Any issues I had with FS had to have been user error.

I do use FS and Caputo "00"  for my Detroiters. I often use some "00" in AT batches, too. I recently did a 75% Caputo Pizzeria "00" and 25% AT batch. The result was extremely different in my hands than anything else. An odd combination of over-extensibility with oven-spring and toppings support strength. Great chew, too.

Thanks for the link to that Thundersilk thread. I enjoy reading them. He's tried a lot of the crazy things I've been trying. Good fun.  :)

Roy
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Pizza News / Re: Pizza Boat
« Last post by Jon in Albany on Today at 11:06:56 AM »
Thanks for sharing this. I enjoyed the story.
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Prep Equipment / Re: Refurb Kitchenaid
« Last post by misterschu on Today at 10:47:16 AM »
I purchased a refurbished KA Artisan 5 Qt about 5 years, for around $150. Besides it's small capacity I have no regrets. Still runs great.
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New York Style / Re: More flavour in dough
« Last post by norma427 on Today at 10:37:09 AM »
Thank you for the links. I was trying to remember where they had been posted as recently as last night.

I'm behind the times. I thought you were still on Kyrol. Does switching to FS and trying out another back of AT mean you're less then thrilled with Kyrol?

I switched from FS to AT for the sole reason of flavor. it had that "wheaty" flavor I was looking for. I must confess that the flour made me up my game to keep form being too chewy. My massive bottom crust issues got solved while on AT, but not due to AT. I've been saving my last little bit of FS for Detroiters (part of blend) and to do A/B testing with AT before needing to order my next bag. What I'm baking now is a big distance away from what I was baking last Winter.

Good luck on your experiments. I look forward to reading the results.

Roy,

That's okay if you didn't recall I don't use Kyrol flour.  I change things up from time to time to see what happens.  I can't really recall what I thought of the Kyrol flour, but know it worked okay. 

Thanks for telling me you switched from Full Strength to All Trumps for the sole reason of flavor.  I didn't recall the “wheaty” flavor before, but might find that once I try it again.  I don't recall All Trumps giving a very chewy texture, but maybe I don't recall that either.  It is good to hear you are experimenting also and learning new things.  :) I find it interesting that what you are baking now is a big distance away from what you were baking last winter. 

I recall ThunderStik posting one time about All Trumps maybe baking a pizza bake faster/more sensitive to heat, but then he wasn't comparing All Trumps to Full Strength.  If you, or anyone else wants to read about that is is at http://www.pizzamaking.com/forum/index.php?topic=8947.msg77486#msg77486  ThunderStik has a lot of good posts here on the forum.

I received a call back from GM a little while ago, then was given the phone number of the Culinary Staff at GM.  I am waiting for the Culinary Staff department to call me back.  I want to ask about absorption rates of both flours and ask if All Trumps does bake faster compared to Full Strength.  The man that called me back from GM said the Culinary staff is very knowledgeable and can answer my questions about absorption rates of both flours. 

Are there any other questions anyone wants me to ask to compare the All Trumps to the Full Strength?

Norma
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Off-Topic Foods / Re: Italian Beef
« Last post by pythonic on Today at 10:03:22 AM »
I add fresh tomato to gumbo and beef braises. You don't taste tomato at all, but it definitively makes them better. It's something I will try when I get around to this.

Give it shot.
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Off-Topic Foods / Re: Anova Sous Vide Immersion Circulator
« Last post by TXCraig1 on Today at 09:56:59 AM »
Craig, looks great.  What temp are you smoking at, and how long did you smoke the salmon?  Are you SV'ing the salmon after the smoke?   I used a similar approach to ribs, though some I smoked before SV, and some after.

The temp was generally between 100F and 140F. It was in there for 4 or 5 hours maybe a little longer. No SV on the salmon.
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Off-Topic Foods / Re: Italian Beef
« Last post by TXCraig1 on Today at 09:54:17 AM »
I add fresh tomato to gumbo and beef braises. You don't taste tomato at all, but it definitively makes them better. It's something I will try when I get around to this.
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