Yeast-free dough using encapsulated leavening agent

[Barry]

Hi,

Just watched an interesting video on making "champaign pizza dough" using an encapsulated leavening agent.

http://modernistcuisine.com/2012/10/get-gourmet-pizza-in-your-home-oven/

I was wondering if any members have heard of this, or had tried it.

Best wishes

Barry in Cape Town

[norma427]

Barry,

I never tried using encapsulated yeast with champagne, but its sounds like a fun experiment.  Don’t they use encapsulated yeasts to make wines?

Norma

[norma427]

I think Tom Lehmann answers some questions about why to use fat encapsulated baking powder when making pizza dough.

http://pmq.com/mag/2005september-october/lehmann.php#2

Norma

[shuboyje]

Barry,

I never tried using encapsulated yeast with champagne, but its sounds like a fun experiment.  Don’t they use encapsulated yeasts to make wines?

Norma

There are a few encapsulated wine yeasts on the market for special uses.  They are encapsulated in an inert clay and placed in the wine inside of a mesh bag.  That way all of the yeast can easily be removed exactly when you want.  For certain techniques and styles of wine this is a big bonus.

[norma427]

There are a few encapsulated wine yeasts on the market for special uses.  They are encapsulated in an inert clay and placed in the wine inside of a mesh bag.  That way all of the yeast can easily be removed exactly when you want.  For certain techniques and styles of wine this is a big bonus.

Jeff,

Thanks for explaining more about the few encapsulated wine yeasts. 

Norma

[Pete-zza]

Barry,

If you do an Advanced forum search using the term "encapsulated" (without the quotes) and my forum name Pete-zza as the user, you will get a page worth of hits.

Peter

[Barry]

Hi Pete,

Thank you. I usually follow the Neapolitan posts very closely, as that is my preferred style. As a result, I seldom delve into the general pizza making section, and have therefore not come across this product.

Best wishes

Barry