Author Topic: AllTrumps (Read 8717 times)

JConk007 · « **Reply #60 on:** February 21, 2011, 06:41:37 PM »

I will try the ovaltine again with the right yeast% and smaller batch. I also did a deep dish that was light as a feather and a few pesto ricotta and finished the night oven a bit too cool with the Nutella and valentine marshmellos

widespreadpizza · « **Reply #61 on:** February 21, 2011, 08:44:31 PM »

JC, I can't believe it made it nice work! beats not eating pie doesn't it? -marc

Pete-zza · « **Reply #62 on:** February 22, 2011, 09:39:59 AM »

As can be seen at Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,8796.msg76456.html#msg76456, and also at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,8796.msg76554.html#msg76554, the 1.3575% IDY was intentional. I came to the conclusion, rightly or wrongly, that the recipes posted by ThePizzaBiatch were adaptations of JerryMac's NY style dough recipe that also calls for 1.3575% IDY. The recipe posted by David (BrickStoneOven) at Reply 40 at http://www.pizzamaking.com/forum/index.php/topic,8796.msg84166.html#msg84166 is consistent with the other recipes even if he intended to reduce the amount of IDY for his own application of the recipes.

Peter

pcampbell · « **Reply #63 on:** February 23, 2011, 05:23:29 PM »

Hi John, looks good...did you find non bromated AT around or did you pick up the regular stuff?

JConk007 · « **Reply #64 on:** February 23, 2011, 09:00:56 PM »

Hey Pat!
Used the regular stuff from Rest Depot I got the card there now

John

pcampbell · « **Reply #65 on:** February 27, 2011, 05:10:55 PM »

OK cool! i am still working on finding KASL in the 50# bag!

did you find anything else interesting at RD?

Pizza Making Forum

Author Topic: AllTrumps (Read 8717 times)

JConk007

Re: AllTrumps

widespreadpizza

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Pete-zza

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pcampbell

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JConk007

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pcampbell

Re: AllTrumps