Author Topic: King Arthur "Pizza Dough Flavor"  (Read 5059 times)

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Offline Bill/SFNM

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King Arthur "Pizza Dough Flavor"
« on: December 01, 2005, 09:45:41 AM »
I decided to try this product in my latest pizza dough (KA Item # 1043). It contains:

Autolyzed yeast extract
maltodextrin
cheddar cheese powder
lactic acid powder
natural flavor
garlic powder
lecithin
silicon dioxide

I figured it couldn't hurt; I figured wrong. The texture of the final crust did not seem affected. However, the flavor was another matter.  :( The complex, delicate tang from the Camaldoli starter was undetectable. What remained was mainly a cheesy/garlicky taste that was not anything special. I love to experiment, but I should learn that some things are left well-enough alone.

Bill/SFNM



Offline canadave

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Re: King Arthur "Pizza Dough Flavor"
« Reply #1 on: December 01, 2005, 01:12:01 PM »
SILICON DIOXIDE??  :o

Offline Bill/SFNM

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Re: King Arthur "Pizza Dough Flavor"
« Reply #2 on: December 01, 2005, 01:44:28 PM »
Yup. Don't you always put sand in your pizza? Helps keep the teeth polished.  :)

Bill/SFNM

Offline cdodson

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Re: King Arthur "Pizza Dough Flavor"
« Reply #3 on: December 01, 2005, 04:12:29 PM »
Interesting that you started this thread today...I have a dough ball on the rise with the Pizza Dough Flavor.  I'll weigh in with my two cents worth after I've tasted it.  At least it smells good. :)
Carey

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Offline scott r

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Re: King Arthur "Pizza Dough Flavor"
« Reply #4 on: December 01, 2005, 05:54:59 PM »
Autolyzed yeast extract is another name that companies use for MSG to try to keep people from being scared off. 

Should make things taste better, but another one of those things that we should be cautious about for health reasons.

Offline canadave

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Re: King Arthur "Pizza Dough Flavor"
« Reply #5 on: December 01, 2005, 06:39:06 PM »
Quote
Yup. Don't you always put sand in your pizza? Helps keep the teeth polished.

Well, now I've heard everything :)  I suppose the next step is to put iron filings in it, so we have our daily dose of "iron."  :-X

Offline Bill/SFNM

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Re: King Arthur "Pizza Dough Flavor"
« Reply #6 on: December 01, 2005, 10:35:15 PM »
Autolyzed yeast extract is another name that companies use for MSG ... another one of those things that we should be cautious about for health reasons.

Scott,

I think the health concerns regarding MSG are mostly fiction. See: http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html

Pizzas have relatively high amounts of glutamates by way of ingredients such as cheese, tomatoes, etc. No need to add MSG.

Bill/SFNM


Offline Steve

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Re: King Arthur "Pizza Dough Flavor"
« Reply #7 on: December 02, 2005, 08:02:51 AM »
II figured it couldn't hurt; I figured wrong. The texture of the final crust did not seem affected. However, the flavor was another matter.  :( The complex, delicate tang from the Camaldoli starter was undetectable. What remained was mainly a cheesy/garlicky taste that was not anything special. I love to experiment, but I should learn that some things are left well-enough alone.

I tried this product several years ago. The bag ended up in the trash.
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Offline Nathan

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Re: King Arthur "Pizza Dough Flavor"
« Reply #8 on: December 09, 2005, 03:13:58 PM »
I have some too and I tried it once.   I won't buy it again.   :-X
"Pizza with pineapples?  That's a cake."

Offline freshflour

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Re: King Arthur "Pizza Dough Flavor"
« Reply #9 on: December 09, 2005, 04:08:19 PM »
I've got some of their "perfect pizza blend" flour.  You can make an alright pizza with it, but I probably won't be using the rest for anything more than dusting.


 

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