Author Topic: Dough Emergency  (Read 492 times)

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Offline Liquify

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Dough Emergency
« on: October 12, 2011, 07:52:14 PM »
So I am in the middle of rolling out this high gluten flour.

It's Bob's Red Mill Wheat Gluten Flour to be exact.

It has 23g of protein and I used two cups of it.

I was just experimenting. Problem is... this son of a gun won't roll out... at all.

I've got time, so I just need to know what to do... I was originally trying to make a thin cracker crust, but like I said, this stuff is VERY elastic.
Sweet Lou's Pizza

^^That's the dream...^^


Offline Pete-zza

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Re: Dough Emergency
« Reply #1 on: October 12, 2011, 08:00:57 PM »
Liquify,

I believe that you are using vital wheat gluten. As you can see from the forum's Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#V, vital wheat gluten is typically used to increase the protein content of a flour. It cannot be used by itself to make a pizza.

Peter

Offline Liquify

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Re: Dough Emergency
« Reply #2 on: October 12, 2011, 08:04:26 PM »
That would make sense...

Sadly this thing is already rolled out for the most part. I might as well finish it off.

Currently, taking breaks from it and then returning to it helps the rolling process.

Either way... it looks like I am embarking on a "new" pizza type. Wish I would have never done it now.
Sweet Lou's Pizza

^^That's the dream...^^

Offline Pete-zza

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Re: Dough Emergency
« Reply #3 on: October 12, 2011, 08:15:33 PM »
Liquify,

I believe that this is what you have: http://www.bobsredmill.com/vital-wheat-gluten.html.

Peter


 

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