Author Topic: freekehlicious flour for testing  (Read 9847 times)

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Offline The Dough Doctor

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Re: freekehlicious flour for testing
« Reply #25 on: October 22, 2012, 06:03:02 PM »
Norma;
Being "roasted", my concerns would be with gluten quality. Wheat flour/protein is easily denatured with heat, hence my concern about the gluten quality.
Tom Lehmann/The Dough Doctor


Offline norma427

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Re: freekehlicious flour for testing
« Reply #26 on: October 22, 2012, 06:09:46 PM »
Norma;
Being "roasted", my concerns would be with gluten quality. Wheat flour/protein is easily denatured with heat, hence my concern about the gluten quality.
Tom Lehmann/The Dough Doctor


Tom,

Did you ever hear of the Freekeh flour before?  I can’t tell by the sheets I received how much protein is in the Freekaeh flour.  

I can understand about your concerns if it is roasted.  I didn’t think about that before.  

I wonder how Dino’s Cucina that I mentioned at Reply 14 http://www.pizzamaking.com/forum/index.php/topic,21623.msg218483.html#msg218483 uses the Freekeh flour in their pizzas.

Norma
« Last Edit: October 22, 2012, 09:02:57 PM by norma427 »

Offline norma427

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Re: freekehlicious flour for testing
« Reply #27 on: October 23, 2012, 06:14:26 AM »
As of right now, my DSL isn't working.  I don't know if it can will be repaired today or tomorrow, but I emailed Freekeh and they sent me an Excell sheet to look at and more information about the Freekeh flour.   


Norma. 

Offline The Dough Doctor

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Re: freekehlicious flour for testing
« Reply #28 on: October 23, 2012, 07:59:51 AM »
Norma;
It was off of my radar.
Tom Lehmann/TDD

Offline norma427

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Re: freekehlicious flour for testing
« Reply #29 on: October 23, 2012, 09:27:15 PM »
Whew, my DSL was working when I returned home from market tonight.  I did call my DSL provider this morning, but they weren’t sure if they could fix it from afar, or if they had to come into where I live.  Thankfully they had it fixed tonight.  

This is the email I received from Thomasina.  

Norma -
The enclosed excel sheet gives you the Moisture, Ash, and Protein.
And yes, the whole grain freekeh goes through a 'smoking' or roasting process that locks in the nutrients. In the smoking process - the enzymes in the grain are captured and thus retain the nutritional value.
I'm no expert in using the flour as a pizza dough, but I can tell you, you are correct in letting it rest overnight and since it has very little gluten, it must be used with another flour - white, rye, etc. So I believe you are on the right track!
All the best and I hope you enjoy working with the flour.

Thomasina

My computer said I would need to reduce the number of fonts to see it correctly.  I really don't know how to open the excell sheet.  Does anyone know how to open a xls (28 KB)?

The pizza did turn out good today though.

Norma





Offline Chaze215

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Re: freekehlicious flour for testing
« Reply #30 on: October 23, 2012, 09:37:08 PM »


I also wonder if any member lives near Old Tappan, NJ and could check out their Freekeh pizza.

Norma
Im in NJ, but I dont have a clue where Old Tappan is located...lol I will have to check.
Are those poppy seeds on the dough to see how much rise you have gotten?

Chaz
Chaz

Offline norma427

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Re: freekehlicious flour for testing
« Reply #31 on: October 23, 2012, 09:55:40 PM »
Im in NJ, but I dont have a clue where Old Tappan is located...lol I will have to check.
Are those poppy seeds on the dough to see how much rise you have gotten?

Chaz

Chaz,

Dino’s Cucina has the Freekeh pizzas, and is located at 183 Old Tappan Road, Old Tappan, NJ 07675. 

http://www.dinoscucina.com/menu.htm

Peter explains the “poppy seed trick” at http://www.pizzamaking.com/forum/index.php/topic,6914.0.html I think it is a good way to watch how dough ferments.

Norma

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Re: freekehlicious flour for testing
« Reply #32 on: October 23, 2012, 10:08:32 PM »
Old Tappan is basically as far North and as far East as you can get in NJ. I think John Conklin is the only member here who might be close to that area.

Offline norma427

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Re: freekehlicious flour for testing
« Reply #33 on: October 23, 2012, 10:24:59 PM »
This is how the GM Full Strength/ Freekeh pizza turned out today.  It was very tasty with a moist rim and had a much different taste than any other pizza I tasted before.

The dressings used for this pizza were apple wood smoked bacon that was baked in the deck oven, my regular sauce and cheese blend and also Vermont Smoked Pepperoni.  The apple wood smoked bacon sure went well with the Vermont Smoked Pepperoni and the crust. 

The dough was easy to open and I didn’t seem to have any problems with the dough at all.

Norma


Offline norma427

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Re: freekehlicious flour for testing
« Reply #34 on: October 23, 2012, 10:27:00 PM »
Norma

Offline norma427

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Re: freekehlicious flour for testing
« Reply #35 on: October 23, 2012, 10:29:31 PM »
Norma

Offline norma427

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Re: freekehlicious flour for testing
« Reply #36 on: October 23, 2012, 10:33:39 PM »
Norma

Offline norma427

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Re: freekehlicious flour for testing
« Reply #37 on: October 23, 2012, 10:35:01 PM »
Norma

Offline norma427

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Re: freekehlicious flour for testing
« Reply #38 on: October 23, 2012, 10:36:35 PM »
If anyone wants me to post the formulation work sheet I used, I can.

Norma

Offline TXCraig1

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Re: freekehlicious flour for testing
« Reply #39 on: October 23, 2012, 10:53:40 PM »
The pizza looks like it came out really well. I had not thought of combining bacon and VT pepperoni. That sounds really good. I might have to borrow that from you. What brand of apple wood smoked bacon did you use?

What sort of flavor did the crust have?
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Offline norma427

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Re: freekehlicious flour for testing
« Reply #40 on: October 23, 2012, 11:12:42 PM »
The pizza looks like it came out really well. I had not thought of combining bacon and VT pepperoni. That sounds really good. I might have to borrow that from you. What brand of apple wood smoked bacon did you use?

What sort of flavor did the crust have?

Craig,

The pizza did turn out well, but as you probably know I will be experimenting with the formulation more.  I am glad you suggested I should try a regular pizza.  ;D The apple wood bacon was from a stand holder at market that makes their own apple wood bacon.  It is really good, but about 7 something a lb.  It was only about 2.00 for the 5 pieces of apple wood bacon I used.  You can borrow the apple wood smoked bacon and Vermont Smoke Pepperoni anytime.  I have learned a lot from you.   ;)

I really can’t explain how the crust tasted exactly right, but it had notes of some kind of grains.  It wasn’t like whole wheat, but different.  The crust didn’t have any smoky or grassy flavor either.  

Norma  

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Re: freekehlicious flour for testing
« Reply #41 on: October 23, 2012, 11:28:01 PM »
Norma, if you send me the xls file, I will open it and post it in this thread.  I will PM you my email.

Pizza looks really tasty, and the crust looks unusual to me. Kind of grainy, toothy, and strong?  Did it have a pronounced flavor to it, like rye or whole wheat does?
I'd rather eat one good meal a day than 3 squares of garbage.


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Re: freekehlicious flour for testing
« Reply #42 on: October 23, 2012, 11:42:40 PM »
Norma, if you send me the xls file, I will open it and post it in this thread.  I will PM you my email.

Pizza looks really tasty, and the crust looks unusual to me. Kind of grainy, toothy, and strong?  Did it have a pronounced flavor to it, like rye or whole wheat does?


Brian,

I will send you the whole email.  Thanks so much.  ;)  I think part of the Excel file opened, but am not sure.  I wanted to see what protein the Freekeh flour is.  

The crust was tender.  It didn't appear to be grainy at all to me.  It didn't have a strong taste either.  Steve and I were trying to decide what it tasted like, but couldn't decide.  The crust didn't have a proncounced flavor either.  I wish I could describe how it tasted, but can't.

Norma

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Re: freekehlicious flour for testing
« Reply #43 on: October 24, 2012, 01:59:54 AM »
Ok,  I opened it.  Here's a shot of the relevant part of the file.  The rest of it is irrelevant stuff like lab name, tester name, blah blah.

I don't know what it means...
I'd rather eat one good meal a day than 3 squares of garbage.

Offline norma427

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Re: freekehlicious flour for testing
« Reply #44 on: October 24, 2012, 08:09:42 AM »
Ok,  I opened it.  Here's a shot of the relevant part of the file.  The rest of it is irrelevant stuff like lab name, tester name, blah blah.

I don't know what it means...

Brian,

Thank you so much for opening the file for me. :)

I wonder what the number for protein (14.8) means.  It sure wouldn’t think it could be that high in protein.  

I don't know what that cool thing come up when I type 8 in my keyboard.   :-\

Norma
« Last Edit: October 24, 2012, 08:11:14 AM by norma427 »

Offline pizzaneer

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Re: freekehlicious flour for testing
« Reply #45 on: October 24, 2012, 08:33:08 AM »
Haha, thats funny.  14.8  = (14.8)
I'd rather eat one good meal a day than 3 squares of garbage.

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Re: freekehlicious flour for testing
« Reply #46 on: October 24, 2012, 09:08:48 AM »
Haha, thats funny.  14.8  = (14.8)

Brian,

I wonder why that happened.   :-\  I thought it was funny too when I first saw my post.   :-D  I knew I didn't select the cool emotion. 

Norma

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Re: freekehlicious flour for testing
« Reply #47 on: October 24, 2012, 09:49:43 AM »
Craig,

I doubt if you are interested, but Heagy’s is where I purchased the apple wood smoked bacon.  http://www.heagyfoods.com/about_Heagy_Foods.cfm#Heagy_Foods_Products.cfm and http://www.heagyfoods.com/about_Heagy_Foods.cfm#market_locations.cfm  Heagy’s is also a cheese broker.  Heagy Foods, Inc. does ship, but I imagine it would be expensive.

Norma

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Re: freekehlicious flour for testing
« Reply #48 on: October 24, 2012, 11:34:19 AM »
Brian,

I wonder why that happened.   :-\  I thought it was funny too when I first saw my post.   :-D  I knew I didn't select the cool emotion.  

Norma

If you don't want 8closing parenthesis to turn into 8), you have to check the Don't use smileys box right above where you attach pictures.
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Re: freekehlicious flour for testing
« Reply #49 on: October 24, 2012, 11:36:45 AM »
Craig,

I doubt if you are interested, but Heagy’s is where I purchased the apple wood smoked bacon.  http://www.heagyfoods.com/about_Heagy_Foods.cfm#Heagy_Foods_Products.cfm and http://www.heagyfoods.com/about_Heagy_Foods.cfm#market_locations.cfm  Heagy’s is also a cheese broker.  Heagy Foods, Inc. does ship, but I imagine it would be expensive.

Norma

We have some really good apple wood smoked bacon available (Wright, Neuskes). I was just curious if you were using the same thing.

CL
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