Author Topic: dough will NOT form gluten?  (Read 638 times)

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Offline stegosaurus!

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dough will NOT form gluten?
« on: February 20, 2014, 07:33:59 PM »
I don't really know what the issue is. I've been making pizza roughly twice a week for around 7-8 months. Approximately 3 weeks ago I started having issues. My dough would he soft and rear almost immediately. The only way I can describe it is as if you aerated playdough. I haven't changed a thing except for the addition of a tiny bit of honey for color (I've had the issue without it as well). The only thing I can think of is that my flour (all trumps) wasn't always properly stored... I just left part of it in the bag. Is it the flour? It seems fine. It isn't rancid or anything... idk. HELP. I use Petezza's 18" formulation of the Lehmann NY style.
"I don't tell you how to surf, farm, make movies, or anything else that California is famous for. Don't tell us what is and isn't in our pizza." - Scott123