[aaronatthedoublef]

Thanks for the tip. I will try that.

[aaronatthedoublef]

Len you are correct. I have a tilt head model. At least I still have one working bowl and can make the other work if I need to. But I cannot depend on my wife or kids knowing how to brace it right.

[aaronatthedoublef]

The English muffin dough is rising. I'll also make challah this week and perhaps cherry pie. I already made (and my kids have already consumed) a batch of shortbread cookies. I was going to make scones Tuesday but that's off until Thursday as my wife left on a last minute trip and will not return until late Wednesday. I am debating whether or not to make meringues Thursday. Any good recipes would be appreciated. They are usually too eggy for me. Would mixing some powdered egg whites with fresh egg whites help?

[aaronatthedoublef]

Well, I just screwed up a batch of challah by using by 2 cup measure instead of my one cup! Score another point for weighing the ingredients... And I am out of eggs and oil and since we're hunkered down in blizzard I am not going out to get more. 🙁 oh well. Tomorrow is another day.

I'll make pizza dough later. Challah tomorrow. And English muffins for the weekend.

[aaronatthedoublef]

I can't find it anywhere in CT. It might be in Boston or New York. I can definitely order it from Amazon which is probably what I'll do so I can have for Super Bowl Sunday.

[aaronatthedoublef]

I'm with you Mike. I like a mixture but my family does not necessarily agree. Sometimes my wife likes some chevre with the mozzarella but that's about it. The boys might complain but they usually eat so fast I doubt they can taste it. Some days my little girl is picky and some days she isn't. I never know what she'll like on any given day.

But I wanted Provel for the St. Louis pizza. I can get it from Amazon but it's still five pounds of cheese I don't know if anyone will like.

[aaronatthedoublef]

I listed them before but I forgot a few... bread, www, pastry, OO, cake, almond, rye, soy, corn meal, and flax meal.

I too, am a lightweight!

[aaronatthedoublef]

Len, did you make this recipe? Did you use Provel cheese? I cannot find it locally and can only order it. It's kind of expensive and is a big block which is a little risky without knowing if my family would like it.

I added a little bit of provolone to the mozzarella on one pizza last Saturday and upset EVERYONE except the guy making the pizzas. 🙂

[aaronatthedoublef]

Hmmm... Wonder what my wife would say if I asked for a blast chiller for father's day?

• This reply was modified 7 years, 9 months ago by aaronatthedoublef.
• This reply was modified 7 years, 9 months ago by aaronatthedoublef.

[aaronatthedoublef]

We don't make or use mole. I'm not a fan of it either. We actually cheat and use Frontera Grill enchilada sauce. But no reason you have to use that. You can put whatever you want on top of them. Any kind of Mexican style sauce would work or even barbeque sauce.

I make carnitas for my kids and they liked it but they like it much better when I mix barbeque sauce with the carnitas sauce. Come to thing of it, that freezes well and you could give some tortillas and cheese with it and they can put them together when they want to. I usually make about three pounds of carnitas and divide it into one pound bags putting two in the freezer.

[aaronatthedoublef]

Let's see... I have white whole wheat, pastry, cake, bread, rye, almond, and soy. Does the ground flax seed count even though it is listed as "meal". What about corn meal, which in the UK is corn flour? I have a couple different sizes of that.

I still have a ways to catch you! 😉

[aaronatthedoublef]

Thanks Kid. I have not used bleached flour in ages. I may have to rethink that. I really like KAF and Bob's Red Mill but maybe it's time to look for a new brand.

[aaronatthedoublef]

Okay... so I was wrong... St. Louis pizza dough has baking powder not baking soda as the leavener. No yeast. So aging the dough wouldn't do anything for flavor. The KAF recipe is here.

It uses self-rising flour which has baking powder but it doesn't say if it is double acting or not. I was buying baking powder at the store and none of the brands listed themselves as double acting even though most had baking soda in them.

Here is another recipe. It uses flour and baking powder but no specification about the type.

[aaronatthedoublef]

Like Mike, chicken pot pies are good. Also we make enchiladas and wrap them individually. Lasagna pre-cut into individual portions and frozen is good too.

[aaronatthedoublef]

So this explains why it is popular and useful in Indian food which often has turmeric.

But pizza dough? St. Louis has pizza dough that uses baking soda as the leavening agent but what would this add to a yeast based dough? Especially if that dough is not very acidic.

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