Author Topic: Yeast-free dough using encapsulated leavening agent  (Read 1302 times)

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Offline Barry

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Yeast-free dough using encapsulated leavening agent
« on: November 08, 2012, 02:50:26 AM »
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


Offline norma427

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Re: Yeast-free dough using encapsulated leavening agent
« Reply #1 on: November 08, 2012, 07:42:31 AM »
Barry,

I never tried using encapsulated yeast with champagne, but its sounds like a fun experiment.  Donít they use encapsulated yeasts to make wines?

Norma
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Offline norma427

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Re: Yeast-free dough using encapsulated leavening agent
« Reply #2 on: November 08, 2012, 08:02:57 AM »


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
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Offline shuboyje

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Re: Yeast-free dough using encapsulated leavening agent
« Reply #3 on: November 08, 2012, 08:18:41 AM »
Barry,

I never tried using encapsulated yeast with champagne, but its sounds like a fun experiment.  Donít 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.
-Jeff

Offline norma427

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Re: Yeast-free dough using encapsulated leavening agent
« Reply #4 on: November 08, 2012, 08:35:46 AM »
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
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Online Pete-zza

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Re: Yeast-free dough using encapsulated leavening agent
« Reply #5 on: November 08, 2012, 08:42:29 AM »
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

Offline Barry

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Re: Yeast-free dough using encapsulated leavening agent
« Reply #6 on: November 08, 2012, 10:52:51 AM »
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