Author Topic: Rice flour, semolina, ground corn on the peel...burnt crap on the stone  (Read 126 times)

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Offline texmex

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A few months ago I had read about using rice flour on the peel instead of flour or corn, so I blended up some rice in  my spice grinder.  Duh, I  dumped the rice flour into the jar that was still holding some cornmeal, and then I forgot I ever did that, since it always burned.
Yesterday I ground up some rice, but it was a brown and white rice combination which burned up real good and black and even sticky until it charcoaled to dust on my stone.  So is the brown flour the culprit?  What happens with semolina? Will straight up white rice burn? 
« Last Edit: Today at 04:23:37 PM by texmex »
Reesa

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Re: Rice flour, semolina, ground corn on the peel
« Reply #1 on: Today at 11:40:25 AM »
Reesa,

I use white rice flour for the wooden peel at market.  At home I used regular flour.  One time I purchased some glutous rice flour at the Asian supermarket at Reply 367  https://www.pizzamaking.com/forum/index.php?topic=17632.msg210005#msg210005 You can read Craig's comment at Reply 368 https://www.pizzamaking.com/forum/index.php?topic=17632.msg210008#msg210008  :-D

Norma

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Re: Rice flour, semolina, ground corn on the peel
« Reply #2 on: Today at 12:19:11 PM »
I use semolina, Absorbs moisture, acts as a lubricant, and seamless when baked.

Offline ElfShin

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Re: Rice flour, semolina, ground corn on the peel
« Reply #3 on: Today at 12:51:45 PM »
I recently started using a 50/50 blend of semolina and whatever flour I currently have in use, same as for dusting purposes. Works really well but the semolina does smell a bit when burnt.

Offline texmex

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Re: Rice flour, semolina, ground corn on the peel
« Reply #4 on: Today at 01:48:50 PM »
Reesa,

I use white rice flour for the wooden peel at market.  At home I used regular flour.  One time I purchased some glutous rice flour at the Asian supermarket at Reply 367  https://www.pizzamaking.com/forum/index.php?topic=17632.msg210005#msg210005 You can read Craig's comment at Reply 368 https://www.pizzamaking.com/forum/index.php?topic=17632.msg210008#msg210008  :-D

Norma

Aha! That makes so much sense. It was medium grain brown rice...
Guess I'll make some cream of arsenic rice for lunch out of the remainder.

The bitter burnt taste of flour, rice, cornmeal, etc....yuck!  The Blackstone gets way hotter than my home oven...

Reesa

Offline R2-Bayou

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Re: Rice flour, semolina, ground corn on the peel
« Reply #5 on: Today at 04:42:58 PM »
Works really well but the semolina does smell a bit when burnt.

I so strongly associate the smell of burnt semolina with pizzerias that I just love it.
"Wretched excess is just barely enough."

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Re: Rice flour, semolina, ground corn on the peel
« Reply #6 on: Today at 05:11:07 PM »
I so strongly associate the smell of burnt semolina with pizzerias that I just love it.

Exactly!