Author Topic: dough will NOT form gluten?  (Read 272 times)

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Offline stegosaurus!

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dough will NOT form gluten?
« on: February 20, 2014, 07:33:59 PM »
I don't really know what the issue is. I've been making pizza roughly twice a week for around 7-8 months. Approximately 3 weeks ago I started having issues. My dough would he soft and rear almost immediately. The only way I can describe it is as if you aerated playdough. I haven't changed a thing except for the addition of a tiny bit of honey for color (I've had the issue without it as well). The only thing I can think of is that my flour (all trumps) wasn't always properly stored... I just left part of it in the bag. Is it the flour? It seems fine. It isn't rancid or anything... idk. HELP. I use Petezza's 18" formulation of the Lehmann NY style.


 

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