Author Topic: Are you an exclusive pizza maker?  (Read 2294 times)

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Offline 2stone

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Are you an exclusive pizza maker?
« on: April 27, 2008, 08:00:51 AM »
It would be interesting to know how many
artisan pizza makers also bake artisan bread.
Or if most regular pizza makers bake any bread at all.

willard
2Stone blog: www.2stoneblog.com


Offline Pizza_Not_War

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Re: Are you an exclusive pizza maker?
« Reply #1 on: April 27, 2008, 01:40:30 PM »
Willard,

By definition artisan implies "skilled", so I almost hesitate to answer. But I have been baking more bread now that I am using a sourdough culture. The bread actually has real flavor compared to the commercial yeast bread that I have made in the past.


pnw

Offline 2stone

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Re: Are you an exclusive pizza maker?
« Reply #2 on: April 27, 2008, 04:48:37 PM »
Hey PNW,

Oh.....I guess I think of everyone on the forum as artisan bakers!
Actually I use the term artesian too which gives me even more leeway.
Judging by what I see most people doing not to mention all the hard to find
ingredients many  use I would say its very safe to call everyone "artisan" !

I let my starters get away from me and need to get some more, can you recommend
one that would work well with pizza or bread. I just don't have the patience to feed more than one.

willard
2Stone blog: www.2stoneblog.com

Offline shango

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Re: Are you an exclusive pizza maker?
« Reply #3 on: April 27, 2008, 05:21:23 PM »
I think you could use the same starter for both.  Just different methods of pre ferment.
pizza, pizza, pizza

Offline Pizza_Not_War

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Re: Are you an exclusive pizza maker?
« Reply #4 on: April 27, 2008, 06:48:04 PM »
I let my starters get away from me and need to get some more, can you recommend
one that would work well with pizza or bread. I just don't have the patience to feed more than one.

Willard,

I am using Camaldoli from Sourdo.com and Goldrush starter from many sources (bobs redmill has it, so do many other locations, I have seen it in supermarkets).

I like the flavor & smell of the Camaldoli, my wife prefers the biting tang of the Goldrush. Used the Goldrush today and the pizzas bubbled up almost touching the top stone. The Camaldoli has not been as active for me, seemingly a bit more controllable. Could be operator error, but it is fun to never quite know what you will get each time out.

Pizza for brunch today - don't have room for dinner - just a Bombay Sapphire martini. Life is tough.

PNW

Offline trosenberg

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Re: Are you an exclusive pizza maker?
« Reply #5 on: April 28, 2008, 06:48:11 AM »
I bake in a wood fired oven so after the pizzas are done and the oven cools down to about 475 F I get some steam happining & bake some good bread.  Not great bread, but I'm working on it. 
Trosenberg

Offline scott r

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Re: Are you an exclusive pizza maker?
« Reply #6 on: April 28, 2008, 10:57:06 AM »
these days 50/50 bread and pizza.