I was talking to the lady that owns Byers Butterflake Bakery yesterday morning, when I was waiting for my oven to heat up, at Root’s market, about where to obtain fresh yeast to try in pizza dough.
http://www.byersbakery.com/ They make many kinds of breads and cakes. We were talking about making pizza and she told me that Jake Smucker’s (he is the man that bought my caramel popcorn stand) brother, Eli Smucker does also experiment with pizzas and since the economy is slower in the building industry, he is now building WFO’s and making pizza and breads in his WFO. Jake gave me Eli’s phone number and I called him this morning about his WFO’s he builds. If anyone is near to our area, it sounds like the WFO’s that Eli builds are good. This is Eli’s website.
http://www.creativemasonry.biz/index.php I didn’t get all the information about the WFO’s he builds, but basically they have a 20" dome and he does 7" of masonry, with other things I really don’t understand about WFO’s. He said he builds ovens for pizzas and also ovens for both breads and pizzas. He explained the differences in the ovens. He also builds 48" ovens.
We were talking about making pizza for awhile and he said he uses a poolish method that is then incorporated into the final dough three days later. He said he uses AP flour for his poolish and then uses Golden Buffalo flour from Bloomington, Indiana
http://www.heartlandmill.com/baker_pages/flour_info.htm#gold%20buff http://www.tastefullyhealthy.com/index.php?main_page=product_info&cPath=75&products_id=340 combined with bread flour for his pizzas. He said the Golden Buffalo flour is something like KAWW flour, but gives a sweeter flavor. I wish I could taste their pizzas and bread. Since Amish families do make many different kinds of breads, I bet the pizzas and breads would be amazing.
Norma
