Author Topic: Modified Reinhart Classic Dough  (Read 9712 times)

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Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #50 on: April 03, 2011, 06:50:34 PM »
I posted I made one modified Reinhart classic dough at Reply 22
http://www.pizzamaking.com/forum/index.php/topic,13385.msg133583.html#msg133583

I used the same formula I posted at Reply 33 http://www.pizzamaking.com/forum/index.php/topic,13347.msg133201.html#msg133201 and made two dough balls with the formula. The finished dough temperature was 76.1 degree F.  For the one dough ball I divided the dough in half and added 1% milk replacer to the formula after the dough was mixed and divided.  I added 2.44265 grams of milk replacer to the one dough. I just put the milk replacer in after the mix and it incorporated well when doing the stretch and folds.  The dough has been cold fermenting for almost a day now and looks like both doughs are doing well.  They are fermenting at about the same rate and both smell good.

Pictures top and bottom of both dough balls.  The second set of pictures are the modified Reinhart dough ball that I added the milk replacer.   

Norma
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Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #51 on: April 05, 2011, 09:50:05 PM »
The modified Reinhart classic doughs without the milk replacer and with the milk replacer were made into pizzas today.  The modified Reinhart dough with the milk replacer was the best pizza.  It was moister, had a better taste in the crust and was better overall.  Steve and I both agreed  that adding the milk replacer made a better pizza.  

First pictures are of the modified Reinhart classic pizza without the dough replacer.  Second set of pictures are with the milk replacer.

Norma
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Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #52 on: April 05, 2011, 09:53:54 PM »
end of pictures without milk replacer

Norma
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Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #53 on: April 05, 2011, 09:56:52 PM »
modified Reinhart classic pizza with milk replacer

Norma
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Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #54 on: April 05, 2011, 09:58:54 PM »
end of pictures with milk replacer

Norma
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Online Pete-zza

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Re: Modified Reinhart Classic Dough
« Reply #55 on: April 05, 2011, 10:24:27 PM »
Norma,

I went to the PetSmart website at http://www.petsmart.com/product/index.jsp?productId=3480958 to look more closely at the ingredients list for the milk replacer product. It looks like it has many of the ingredients that you are considering using for your dough enhancer blend under the thread at http://www.pizzamaking.com/forum/index.php/topic,13385.0.html. I also see under Directions for Use that the milk replacer is not for human consumption. It is hard to imagine that it would cause harm to humans, much like someone eating dog or cat food.

Peter

Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #56 on: April 05, 2011, 11:07:56 PM »
Norma,

I went to the PetSmart website at http://www.petsmart.com/product/index.jsp?productId=3480958 to look more closely at the ingredients list for the milk replacer product. It looks like it has many of the ingredients that you are considering using for your dough enhancer blend under the thread at http://www.pizzamaking.com/forum/index.php/topic,13385.0.html. I also see under Directions for Use that the milk replacer is not for human consumption. It is hard to imagine that it would cause harm to humans, much like someone eating dog or cat food.

Peter

Peter,

I thought I would give the milk replacer a try after I read what you posted about the SAF guide to Dough Conditioner ingredients at Reply http://www.pizzamaking.com/forum/index.php/topic,13385.msg133410.html#msg133410   After I read all those ingredients I thought what harm could it do to try the milk replacer in a dough.  I know the milk replacer says it isnít fit for human consumption, but I also donít see anything in the ingredients that would be harmful for humans.  I just think the FDA hasnít tested this on humans and they donít want anyone to give it to human babies.  My small kittens are doing well on the milk replacer.  Maybe Peter Reinhart will be singing the same song as Tom Lehmann.    :-D

Maybe my dough conditioner might work the same way as the milk replacer did in this experiment, if I am lucky.

I donít know if I will try the milk replacer again next week in a higher percent.  If I do, you have any recommendations for the amount to try?

Norma
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Online Pete-zza

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Re: Modified Reinhart Classic Dough
« Reply #57 on: April 06, 2011, 11:06:58 AM »
I donít know if I will try the milk replacer again next week in a higher percent.  If I do, you have any recommendations for the amount to try?

Norma,

For a product not intended for human consumption and with about 35 different ingredients, many of which are alien to me, I am not sure what you will get by further experimenting with the product. With so many ingredients, there would be no way to know what caused what effects.

Peter

Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #58 on: April 06, 2011, 12:44:31 PM »
Norma,

For a product not intended for human consumption and with about 35 different ingredients, many of which are alien to me, I am not sure what you will get by further experimenting with the product. With so many ingredients, there would be no way to know what caused what effects.

Peter

Peter,

I can understand I wonít be able to know what ingredients in the milk replacer are responsible for getting better results.  I just picked a general real baby dried formula, Nestleís http://www.epinions.com/review/Nestle_Good_Start_Supreme_DHA_ARA/content_210678746756 They also have many ingredients I have no idea what they are, just like the milk replacer for the kittens, but I can see there is no point in continuing with the milk replacer for kittens.  I just wanted to see if the milk replacer made a difference in the crust of the pizza.

Hopefully I can get started experimenting with my experimental homemade  ďdough conditionerĒ , until next week to try in the Lehman dough and possibly if this dough.

Norma
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Offline norma427

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Re: Modified Reinhart Classic Dough
« Reply #59 on: April 08, 2011, 08:07:52 AM »
I donít know how useful this post will be, but the newborn kittens we have been caring for, had looser stools than we thought they should.  We called Animal House and then our vets and they suggested KMR kitten milk replacer.  The vet had recommended that at first, but because it was more expensive at the vets, they thought Petsmart did sell it, but Petsmart did discontinue it in our area.  That is why we went with 21 Century Milk Replacer for the kittens.  That is what I tried in the Reinhart dough the last time.  Wednesday we bought a can of KMR from the vet to try.  The KMR milk replacer does say it isn't  fit for human consumption, but it says on the web that it is made with all food grade ingredients and food processing requirements.  KMR does have a different list of ingredients than the 21 Century milk replacer.  http://www.petag.com/PDFs/PetAg-KMR-Spring-Kitten-Care.pdf and http://hubpages.com/hub/PetAg-KMR-Milk-Replacer-for-Kittens-Healthy-Pet-Foods-Pet-Food-Danger-Gauge

I wonder if I should just give this KMR milk replacer a try in the modified Reinhart dough to see if there or any differences.  I know I never will be using this in my regular doughs all the time, (because it is too expensive) but I am curious about how it will affect the same dough.  I am sure these kittens will be using two cans of the KMR a week.  It was 18.06 for a 6 oz. can.  I have to search for cheaper cans to try.

Pictures of the 1 week old kittens, now being fed with KMR.  I am losing sleep from these kittens, so if I post something stupid, in any of my posts, it could be from my lack of sleep. Being a mother to newborn kittens isn't easy!  :-D

Norma
« Last Edit: April 08, 2011, 08:41:57 AM by norma427 »
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