Author Topic: freekehlicious flour for testing  (Read 9338 times)

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Offline norma427

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Re: freekehlicious flour for testing
« Reply #50 on: October 24, 2012, 03:45:07 PM »
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.

Craig,

You sure know a lot.  :) Thanks for letting me know about checking the smileys box if I don't want that to happen again.

Norma


Offline norma427

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Re: freekehlicious flour for testing
« Reply #51 on: October 24, 2012, 03:46:50 PM »
Craig,

Great to hear you also have good apple smoked bacon near you. 

Norma

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Re: freekehlicious flour for testing
« Reply #52 on: October 24, 2012, 09:34:33 PM »
I emailed Thomasina some of the pictures of the freekeh pizza from yesterday this morning.  This is the email I received from Thomasina this afternoon.  Thomasina send me the sheet in a PDF file now.   

Norma -
I'm resending the protein/moisture/ash data as a pdf file.
The pizza looks outstanding. The smoked bacon and pepperioni with the freekeh flour (which can have a smoky/nutty flavor must have been a delicious combination.
Again, good that you fermented it for a few days. Not sure what other flour you used, but freekeh flour tends to give you a thin crust.....which I love.
Have you tested it on clients?
Best - Thomasina


I wonder what Thomasina means by the freekeh flour is good for a thin crust pizza.  I donít know what kind of formulation to try the freekeh flour in a thin crust pizza.

I think I now know that the crust yesterday did have sort of a nutty flavor, after Thomasina mentioned that.  I didnít taste any smoky flavor though.

Norma

Offline TXCraig1

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Re: freekehlicious flour for testing
« Reply #53 on: October 24, 2012, 09:38:35 PM »
Maybe she is saying it doesn't develop a lot of gluten, so the crusts it makes tend to be thin as they don't rise a lot?
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Offline norma427

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Re: freekehlicious flour for testing
« Reply #54 on: October 24, 2012, 10:08:31 PM »
Maybe she is saying it doesn't develop a lot of gluten, so the crusts it makes tend to be thin as they don't rise a lot?

Craig,

You are probably right that since the freekeh flour doesnít develop a lot of gluten it is more suited to be made into a thin crust.  The dough did form gluten with another flour added though and fermented okay.  I sure donít know how a pizza could be made with just the freekeh flour, but maybe I am not understanding any of this stuff right.   

I might have to ask Thomasina what she meant.  I still canít figure out why the protein says what it does.  There is no way that I know of that it can be that high. 

Norma

Offline deb415611

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Re: freekehlicious flour for testing
« Reply #55 on: October 25, 2012, 06:28:25 AM »
that pizza looks great Norma
Deb

Offline norma427

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Re: freekehlicious flour for testing
« Reply #56 on: October 25, 2012, 08:19:37 AM »
that pizza looks great Norma

Deb,

Thanks!  :)

Norma

Offline Pete-zza

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Re: freekehlicious flour for testing
« Reply #57 on: October 25, 2012, 10:31:45 AM »
I still canít figure out why the protein says what it does.  There is no way that I know of that it can be that high. 

Norma,

I think that you have to look at the freekeh flour much like you would look at whole wheat flour. Whole wheat flours routinely have a protein content of around 15%. But that doesn't mean that the gluten levels will be high. Maybe you can do a wet gluten test sometime to see what you end up with. Whole wheat flours also have wheat germ and bran that interfere with good gluten formation. As scott123 once noted at Reply 313 at http://www.pizzamaking.com/forum/index.php/topic,11044.msg102526/topicseen.html#msg102526, the bran in whole wheat can do a number on the gluten.

Peter

Offline norma427

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Re: freekehlicious flour for testing
« Reply #58 on: October 25, 2012, 11:54:56 AM »
Norma,

I think that you have to look at the freekeh flour much like you would look at whole wheat flour. Whole wheat flours routinely have a protein content of around 15%. But that doesn't mean that the gluten levels will be high. Maybe you can do a wet gluten test sometime to see what you end up with. Whole wheat flours also have wheat germ and bran that interfere with good gluten formation. As scott123 once noted at Reply 313 at http://www.pizzamaking.com/forum/index.php/topic,11044.msg102526/topicseen.html#msg102526, the bran in whole wheat can do a number on the gluten.

Peter

Peter,

Thanks for your thoughts that I will have to look at the freekeh flour much like I would look at whole wheat flours.  I didnít know whole wheat flours routinely have a protein content of around 15%.  I guess I have problems looking at the protein number and then knowing that the gluten level wonít be as high.  I will try to do a wet gluten test sometime on the freekeh flour, but can imagine it might want to fall apart.  I forgot about what Scott123 posted about the bran in wheat, even if ground fine, will be like little knives slicing though the gluten framework.   I didnít even know that whole wheat flours have wheat germ and bran in them.  I guess I havenít played around enough with whole wheat flours, but do know that can take a high hydration from the few doughs I made with them.

I also sent Thomasina another email and asked her if there are any formulations for a thin crust pizza with the freekeh flour.

Norma 


Offline TXCraig1

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Re: freekehlicious flour for testing
« Reply #59 on: October 25, 2012, 11:57:33 AM »
I guess I havenít played around enough with whole wheat flours,

Friends don't let friends make whole wheat pizza.  :-D
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Offline norma427

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Re: freekehlicious flour for testing
« Reply #60 on: October 25, 2012, 12:05:35 PM »
Friends don't let friends make whole wheat pizza.  :-D

Craig,

I guess you don't want me to play around with the freekeh flour.   :-D  The pizza Tuesday had a nice nutty taste. 

Norma

Offline TXCraig1

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Re: freekehlicious flour for testing
« Reply #61 on: October 25, 2012, 12:30:48 PM »
I suppose a few experiments will be OK.  ;D
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Offline norma427

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Re: freekehlicious flour for testing
« Reply #62 on: October 25, 2012, 12:56:28 PM »
I suppose a few experiments will be OK.  ;D

Craig,

Good, so we are still friends?   >:D

Norma

Offline TXCraig1

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Re: freekehlicious flour for testing
« Reply #63 on: October 25, 2012, 12:57:56 PM »
Craig,

Good, so we are still friends?   >:D

Norma

BFF!
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Offline norma427

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Re: freekehlicious flour for testing
« Reply #64 on: October 25, 2012, 01:07:11 PM »
BFF!

I am glad we will remain friends, even though I do crazy stuff.  ;)

Norma

Offline TXCraig1

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Re: freekehlicious flour for testing
« Reply #65 on: October 25, 2012, 01:22:00 PM »
I am glad we will remain friends, even though I do crazy stuff.  ;)

Norma

I love your crazy stuff. Saves me from having to do it!  ;D
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