Author Topic: Roasted flour  (Read 1256 times)

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Offline ElRonno

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Roasted flour
« on: March 08, 2012, 03:39:49 PM »
Has anyone tried using a small amount of roasted flour in the dough for enhanced taste?

I tried the search function but got zero hits for "roasted flour".  :-\
"When a=depth and z=radius of the pie, the volume is pi.z.z.a!"


Offline Jet_deck

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Re: Roasted flour
« Reply #1 on: March 08, 2012, 04:20:01 PM »
search for "roux"

Tom did it in his Anarchy thread here:  http://www.pizzamaking.com/forum/index.php/topic,11391.0.html

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Offline ElRonno

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Re: Roasted flour
« Reply #2 on: March 08, 2012, 04:28:14 PM »
Thanks. Tom is using it as a bench flour though, not as an ingredient.
"When a=depth and z=radius of the pie, the volume is pi.z.z.a!"

Offline ElRonno

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Re: Roasted flour
« Reply #3 on: March 16, 2012, 04:23:51 PM »
I've tried to roast some flour yesterday, see attached picture.

Didn't really smell like baked crust or bread to me. After tasting the roasted flour I decided to use a bit of the medium roasted flour in my next dough. I've discarded the well done flour as it was too strong. It didn't look burned but the aroma resembled burned crust.

I'll keep you posted.  :chef:
"When a=depth and z=radius of the pie, the volume is pi.z.z.a!"

Offline ElRonno

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Re: Roasted flour
« Reply #4 on: March 18, 2012, 04:46:51 PM »
I've come to the conclusion that it was interesting to try, but doesn't seem to make a noticable difference in any way.

Oh well, at least I've tried  ;D
"When a=depth and z=radius of the pie, the volume is pi.z.z.a!"


 

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