Author Topic: High Protein flour vs AP. Adding Milk ?  (Read 1395 times)

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Offline eric22

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High Protein flour vs AP. Adding Milk ?
« on: October 31, 2006, 02:37:34 AM »
So high protein is better if you cook at low temps like around 400-500 degrees ?

And AP gets it's oven rise at really high temps 500 and higher ?

I also heard on this page that adding oils and milk help the dough with oven spring.

http://www.experimentalkitchen.org/yacs/articles/view.php/11


Offline mivler

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Re: High Protein flour vs AP. Adding Milk ?
« Reply #1 on: October 31, 2006, 01:08:02 PM »
Hi,

I'm not an expert but the article it referring to bread. I'm not sure what type of pizza you are making but I have not come across any good recipes for pizza that include milk (except in the cheese)

Michael

Offline raji

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Re: High Protein flour vs AP. Adding Milk ?
« Reply #2 on: November 12, 2006, 11:49:49 PM »
Hi,

I'm not an expert but the article it referring to bread. I'm not sure what type of pizza you are making but I have not come across any good recipes for pizza that include milk (except in the cheese)

Michael

There's a pretty well known place in San Francisco that uses milk in their crust.  It's actually a lot better than I thought would be.  That being said, very few pizza recipes use milk and you don't need that to get a decent pizza.  What type of pizza are you trying to make Eric?


Offline eric22

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Re: High Protein flour vs AP. Adding Milk ?
« Reply #3 on: November 22, 2006, 05:06:49 PM »
American pizza chain style like Pappa johns.

Offline mivler

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Re: High Protein flour vs AP. Adding Milk ?
« Reply #4 on: November 22, 2006, 08:01:40 PM »
Looks like I was wrong. Sorry about that.

Michael