Author Topic: Sour Cream in dough?  (Read 1446 times)

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Offline lilbuddypizza

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Sour Cream in dough?
« on: September 09, 2005, 07:09:01 AM »
I made a pizza yesterday, and instead of powdered milk, I thought I'd try some sour cream in the dough. I usually do everything by sight, so I don't know all of the exact ingredients, but I put about 3 tablespoons of cream in it. Turned out good, with a slight sour cream flavor, but NOT overwhelming like sourdough or the like. Interesting.
I would have posted pics, but I was too hungry!


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Re: Sour Cream in dough?
« Reply #1 on: September 09, 2005, 08:27:45 AM »
Well sour cream is much like buttermilk or yoghurt or even vinegar it helps to break down the gluten and it is widely used in pastry baking. What I forgot to mention is that the pizza probably crisped up more in non commercial ovens it may be a good thing as ovens do not generally heat up that much cutting the gluten this way may give the dough extra crunch. How was your pizza. can you describe it please?
« Last Edit: September 10, 2005, 07:36:36 AM by piroshok »