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Author Topic: Mystery Pizza by Steve and Me at Market Yesterday  (Read 104875 times)

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Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #320 on: June 28, 2011, 09:33:06 PM »
Norma, those little piggies made me LOL.   :D

texmex,

Glad to be able to give you a chuckle!  :) Those little piggies were supposed to represent Sukie the pig.  They used Sukie’s ear to make a silk purse.  No one thought it could be done, but in the end they did make a Silk Purse out of a Sow’s ear.  At least for me, I never thought pizzas could be made from GM mixes, but it happened.  ;D

Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #321 on: June 30, 2011, 04:23:55 PM »
I did call Clabber Girl again today, to see if I could find out anything more about getting the ingredients that are in the Clabber Girl baking powder separately.  I didn’t have any success.  The lady that answered the phone transferred me to customer service and the lady (Shannon)  pulled up my file about other times I had called.  She asked me if I was working in combination with someone else on my project and I said no, I was working on it alone.  She said I can’t get any samples or buy any of the stand alone ingredients of Clabber Girl because of  proprietary reasons.  I asked her where I might be able to find suppliers of their ingredients and she said that was also proprietary and I would need to find them myself.

I have called Ingrid at GCI Ingredients two more times and keep getting a voice mail.  I left another message today and also asked if I should fill out the contact form at GCI Ingredients.

Looks like I am not getting anywhere with buying stand alone ingredients for a natural leavening system.

Norma 

Offline TXCraig1

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #322 on: June 30, 2011, 06:01:52 PM »
Those little piggies were supposed to represent Sukie the pig. 

And all this time, I thought you were making really big pizza!  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #323 on: June 30, 2011, 09:45:09 PM »
And all this time, I thought you were making really big pizza!  :-D

Craig,

Didn’t even you know that part of this thread was about Sukie and giving her ear so something like a silk purse could be possible?  :)

Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #324 on: July 04, 2011, 11:03:20 AM »
I sent Ingrid an email at the end of last week, from the contact page at GCIngredients. http://www.gcingredients.com/contactus.html. since I have left her two voice mails and she hasn’t called me back.  I explained everything to her in an email.  Hopefully she will contact me about the ingredients for a chemical leavening system I would like to try in a pizza crust mix.

Norma

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Online Pete-zza

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #325 on: July 12, 2011, 07:16:56 PM »
Norma,,

I thought that you (and possibly other members who have been following this thread) may be interested in the BakingBusiness.com article on sodium and salt at http://www.bakingbusiness.com/News/News%20Home/Features/2011/7/A%20Grain%20of%20Salt.aspx. The article addresses the desire on the part of health officials and professionals to reduce sodium in peoples' diets but how doing so poses challenges to bakers because of the strong functional role that salt plays in yeasted dough products and that sodium plays in chemical leavening systems. You will note that the article also discusses some of the alternatives to sodium-based chemical leavening systems. I have seen very few signs of such alternatives in the mixes that we have been studying.

Peter
« Last Edit: July 12, 2011, 10:23:55 PM by Pete-zza »

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #326 on: July 12, 2011, 10:14:37 PM »
Norma,,

I thought that you (and possibly other members who have been following this thread) may be interested in the BakingBusiness.com article on sodium and salt at http://www.bakingbusiness.com/Features/Formulating%20and%20R%20and%20D/2011/7/A%20Grain%20of%20Salt.aspx. The article addresses the desire on the part of health officials and professionals to reduce sodium in peoples' diets but how doing so poses challenges to bakers because of the strong functional role that salt plays in yeasted dough products and that sodium plays in chemical leavening systems. You will note that the article also discusses some of the alternatives to sodium-based chemical leavening systems. I have seen very few signs of such alternatives in the mixes that we have been studying.

Peter

Peter,

Thanks for posting the link to the interesting article about reducing salt in different bakery products.  I didn’t even realize until you posted the article, that chemical leavening systems also add salt.  I don’t know why I didn’t think about that before.  I also didn’t know the researchers found that reducing salt levels to as low as 1.8%  helped not only achieve sodium reduction but also save energy through shorter mixing time while obtaining bread of good quality.

I  thought the part of the article that you referenced about according to information from Clabber Girl, up to 50% of the sodium in chemically leavened bakery products can come from the baking powder.  The part of the article about Cranbury, NJ-based Innophos supplies calcium-based leavening acids that can replace the usual sodium-based acids in conventional baking powder without affecting the process or product profile. Calcium-based leavening systems include blends of calcium acid pyrophosphate (CAPP) and monocalcium phosphate (MCP) and remove the guess work in formulation since replacement can be done on a 1:1 basis, and substitution can lead to sodium reduction of as much as 25%., is also interesting.

I haven’t seen many alternatives in the mixes we have been studying either, but somewhere I did read about other alternatives for double acting baking powder. 

I don't know if other members can read the article you referenced if they want to.  I did have to add my email before I could read the article, but I do get emails from BakingBusiness.com each Friday. It was easy for me to read the article.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #327 on: July 12, 2011, 10:28:09 PM »
Norma,

I replaced the earlier BakingBusiness.com link to the article with another link (http://www.bakingbusiness.com/News/News%20Home/Features/2011/7/A%20Grain%20of%20Salt.aspx) that may not require registration to read.

Technically, the chemical leavening systems do not add salt, but rather sodium. That is what you see in Nutrition Facts.

Peter

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #328 on: July 12, 2011, 11:07:19 PM »
Norma,

I replaced the earlier BakingBusiness.com link to the article with another link (http://www.bakingbusiness.com/News/News%20Home/Features/2011/7/A%20Grain%20of%20Salt.aspx) that may not require registration to read.

Technically, the chemical leavening systems do not add salt, but rather sodium. That is what you see in Nutrition Facts.

Peter

Peter,

The link you now posted doesn’t need an email.  Isn’t salt and sodium the same thing?  When I looked at double acting baking powder before, I didn’t think about sodium being like salt. 

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #329 on: July 13, 2011, 11:09:23 AM »
Norma,

Sodium (Na) is a metallic element. Salt, or sodium chloride (NaCl), is a compound formed by an ionic bond of sodium (Na) and chlorine (Cl). Baking soda, or sodium bicarbonate (NaHCO3) is a sodium-containing compound and is somewhat salty and alkaline in taste but it is not a substitute for salt. When you see Nutrition Facts for a product like the GM Betty Crocker mixes that includes salt and baking soda in the ingredients list, the sodium listed in the Nutrition Facts is the combined values of sodium. This makes it difficult to reverse engineer just from the Nutrition Facts because it is difficult to know how to allocate the sodium to the different sources.  FYI, one teaspoon of salt contains about 2325 mg of sodium.

Peter

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Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #330 on: July 13, 2011, 12:26:11 PM »
Norma,

Sodium (Na) is a metallic element. Salt, or sodium chloride (NaCl), is a compound formed by an ionic bond of sodium (Na) and chlorine (Cl). Baking soda, or sodium bicarbonate (NaHCO3) is a sodium-containing compound and is somewhat salty and alkaline in taste but it is not a substitute for salt. When you see Nutrition Facts for a product like the GM Betty Crocker mixes that includes salt and baking soda in the ingredients list, the sodium listed in the Nutrition Facts is the combined values of sodium. This makes it difficult to reverse engineer just from the Nutrition Facts because it is difficult to know how to allocate the sodium to the different sources.  FYI, one teaspoon of salt contains about 2325 mg of sodium.

Peter

Peter,

Thanks for explaining the differences in salt and baking soda.  I just never thought of the relationship before.  I knew I couldn’t ever replace salt with baking soda, because it does taste much different. 

I can understand when looking at the Nutrition Facts for something like the GM mixes, the salt and baking soda are combined values.  I also can understand it would be difficult to reverse engineer the combined values, in determining how to allocate the sodium to different sources.   I didn’t know before how much sodium is in 1 teaspoon of salt.

Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #331 on: August 09, 2011, 10:07:08 PM »
Another mystery pizza was made today at market.  This time I used all commercial products in Peter’s “goody bag” that I received for samples. I had wanted to try out the commercial products in the “goody bag”, since I have received all of them.  All the ingredients in the “goody bag” were dry.  I had mixed the “goody bag” last evening and incorporated it with the blueberry mix today at market.  I think the commercial products did make a difference in how the final pizza turned out.  The dessert blueberry pizza did turn out very well, and the crust was especially good.  My taste testers that tried the dessert blueberry pizza did like it very much. 

The pizza was dressed with orange marmalade, fresh strawberries and blueberries. 

Pictures below

Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #332 on: August 09, 2011, 10:09:26 PM »
Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #333 on: August 09, 2011, 10:11:11 PM »
Another "Sukie" pizza.  ;D 

Also some fresh heirloom tomatoes Steve gave me today.

Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #334 on: August 09, 2011, 10:13:24 PM »
Norma

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Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #335 on: August 09, 2011, 10:14:52 PM »
end of pictures

Norma

Offline Ev

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #336 on: August 11, 2011, 10:47:47 AM »
Norma,
 I can't believe we forgot the pigs!!!! :-D
When I die, I want my remains scattered all over Disney World. Also, I don't want to be cremated!

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #337 on: August 11, 2011, 01:03:14 PM »
Norma,
 I can't believe we forgot the pigs!!!! :-D

Steve,

The reason we probably forgot “Sukie” or her offspring, was because you and Randy were being so bad (you both kept talking about the fake blueberries in the dough falling out, when I went to open the dough).  At least that is what I will blame in on.  :-D I had remembered when I uploaded the pictures, that we forgot “Sukie”, but didn’t think about it at market. Poor “Sukie” was still in the drawer, I guess wondering why we didn’t take her out for the special occasion.   :( At least my great-granddaughter and her dad did enjoy a slice of the “Sukie” pizza.  I did take the one slice home and reheated it last evening.  This is a picture of the slice reheated.  It was really good reheated in the microwave.  I know most pizzas aren’t good heated that way, but this one sure was.  Did you give your wife a slice to taste?

Norma
« Last Edit: August 12, 2011, 09:33:13 AM by norma427 »

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #338 on: August 15, 2011, 07:04:08 PM »
I am going to give another stab at the same dough formulation, I had used at Reply 303  http://www.pizzamaking.com/forum/index.php/topic,13686.msg143187.html#msg143187 
 but I did change the percentages of flours I used in the formula. I also used all dry ingredients in the pizza crust mix, so I can just mix it with water tomorrow.  This formula has 2 kinds of main flours, dextrose, whole egg powder, dried shortening powder, soy flour, dry sweet buttermilk, IDY, Clabber Girl baking powder, and salt. Should be an interesting experiment, since so many ingredients are in the formula.  I am not sure how long to let it ferment after mixing.

Picture of mix before it was shaken, and picture of all dry ingredients, after the container was shaken to blend.

Norma

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #339 on: August 17, 2011, 12:02:15 PM »
This post is just to report on how the “monster dough” Sukie pizza turned out yesterday.  All the dry ingredients added to the mix, in combination with the water, did seem to turn out better than my last attempt, but I do think more attempts might be needed in terms of more water added to the dough and maybe also changing or tweaking the flour ratios. 

I basically just added 6.83 oz. of water to the “monster mix Sukie” and mixed with a rubber spatula.  I let the dough sit a little to hydrate the flour more, and did hand knead after about 15 minutes.  The dough then still looked too dry so I added a total of 7.3 oz. of water. Not that much more water, but that is exactly how much water I added to the dry mix. The water used was hot.  The dough was then sticky, so I gave it a few stretch and folds.  The dough seemed fine, and I let it sit and rest another ½ hr.  The dough then looked normal, so I did ball and oiled the dough.  Altogether, the dough rested or fermented for 2 hrs., before the pie was made.  In hindsight, I think I should have added more water.  I don’t know if all the dry ingredients added make the dough drier after a while or not, but does seem that way to me.

A new friend that Steve and I are helping to learn to make pizza and stretch dough gave me the lovely peppers yesterday, so I thought I would add them to the “Sukie” pizza  pictures, because they are special too!

Pictures of the process and how the “Sukie Pizza” turned out.  “Sukie” and her relatives were happy to come out of the drawer yesterday to see their pizza.  :-D

Norma

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