Author Topic: Can't get the proper "rise"  (Read 3382 times)

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Online mitchjg

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Re: Can't get the proper "rise"
« Reply #75 on: May 20, 2015, 02:39:15 PM »
Just be aware they will continue to ferment and rise, albeit slowly,  in the fridge.
Mitch


Offline varnco

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Re: Can't get the proper "rise"
« Reply #76 on: May 20, 2015, 03:23:22 PM »
Yes, I understand ferment will continue in the cold, and moreso when they're warming up to room temperature sitting on the counter before being shaped.

I think the larger one (Pink) partially collapsed last night... so it may not be good any longer.

Online theppgcowboy

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Re: Can't get the proper "rise"
« Reply #77 on: May 20, 2015, 08:07:32 PM »
So now you need to find your timing.  You will find a work flow.

Offline varnco

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Re: Can't get the proper "rise"
« Reply #78 on: May 20, 2015, 08:26:22 PM »
I was just surprised how much the one rose vs the other... and I think in the discussion here... the added 4.3 ounces of water added to one may have been warmer than the other.

In any manner, they both of fermented more than what I was getting with my old ADY, so it was the primary culprit, IMO, and will go to mix, coat with olive oil and cold ferment rather than give it 1/2 hour on the counter.

Pizza dough is warming up now, so we'll see how it goes within the hour.

Offline varnco

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Re: Can't get the proper "rise"
« Reply #79 on: May 21, 2015, 02:37:34 AM »
Attached is a shot of the pizza. this is the one that did not over ferment.  the over fermented one had no taste and was somewhat dry.

I am happy with the rise of the crust... and the flavor...the best one so far. :)

thanks to all...

Offline rparker

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Re: Can't get the proper "rise"
« Reply #80 on: May 21, 2015, 06:59:15 AM »
That looks to be one very good looking pie. Here's to many more!   ;D
Maybe they should just make white T-shirts with pizza juice stains already on them.

Online theppgcowboy

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Re: Can't get the proper "rise"
« Reply #81 on: May 22, 2015, 10:25:50 AM »
"the over fermented one had no taste and was somewhat dry."

Unless it is absolutely blown and falls in on itself, it will get used and I have found some are great in every aspect. 

You are on the correct track to go straight to fridge or cut back on the yeast just a little to control its start.