[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.

[aaronatthedoublef]

BA, instead of a measuring tape turn your rolling pin into a ruler. I have my rolling pin marked off to 18 inches in half inch increments.

[aaronatthedoublef]

Happy Birthday BA!

Sorry I missed Kid Pizza's discussion. What does unbleached flour do for cookies, particularly shortbread? I make my shortbread with unbleached bread flour and corn starch or with matzoh meal and potato starch during Passover. I'm also making hamentashen right now which is basically a French shortbread and using unbleached bread flour for it.

Thanks

[aaronatthedoublef]

Fried rice is my kids new favorite. I used a left over roast chicken and we had it two nights this week. It will be a good base for us as we can make it as a base and then add different proteins.

[aaronatthedoublef]

I made KAF's no-knead challah but I have a couple of changes. First, I instead of just water I use water and apple cider, which is standard in my own challah recipe. I also recommend mixing all the dry ingredients together and all the liquid ingredients together then combining them. Otherwise it doesn't seem like everything is thoroughly mixed through-out. Finally I actually had to knead it (just a couple of turns though) to make it all come together. It is a big recipe coming in at about four and a half pounds of dough. I baked off two, one pound loaves and will see how it tastes tonight.

I put together some dough for hamentashen and then I'll make some either today or tomorrow or both days. We're making baskets for members of our temple who are homebound. Two years ago I made the hamentashen and last year the temple bought them. This year we're going to make them with the religious school kids so I am prepping for that.

[aaronatthedoublef]

I roasted a chicken Sunday with lemon and garlic. This morning (school delay after a Nor'easter dumped some "Wintry Mix" on the road) I made chicken fried rice for lunch. I made it up as I was going and so it has Mediterranean vegetables mixed with basmati mixed with some sauce we had in the fridge called "soy vey" so it is a multi-cultural dish. I'm trying to give my kids something other than sandwiches, burritos, and/or quesadillas.

Tonight is hamburgers and I am not sure what I will make the rest of the week.

[aaronatthedoublef]

I continue to work on my English muffins. This time I used less corn meal on the griddle although I think I could go without it completely. I may try that next time. Also, last time they were a bit under done so this time after they browned on each side I put them in the oven but for too long. They are better under done than over done because I usually toast or griddle them for sandwiches.

I have a new challah recipe to try and I have to test recipes for hamentashen as I will be helping lead our religious school kids in making them. I'll probably make the dough ahead and have the kids fill and fold them.

[aaronatthedoublef]

I have a whole wheat bread recipe some place (I'll look for it) that swear has yeast and baking powder. But, as you say, the yeast is activated and mixed with the dry and then everything is leavened.

[aaronatthedoublef]

This would be a good Passover dessert recipe. No grains and using a whole vanilla bean instead of liquid vanilla.

[aaronatthedoublef]

I love that book! Mine is dog-eared and stained and much used.

[aaronatthedoublef]

Lou Malnati's and Giordano's are both par baked. However if you've ever had Malnati's in person the mail order ones will be unsatisfactory.

I never shipped Uno's but Geno's are horrible and not even from Chicago at this point. They are manufactured in Madison, WI (at least the last time we tried those).

Giordanos was pretty good the last time we ordered them but that was pre-bankruptcy reorganization so I cannot vouch for them now. They usually baked up pretty well in a standard oven. The last time we had them I'd monkeyed with my oven so it's max temp was about 700 specifically for pizza. Since we replaced that oven I have not tried that as this one is much more complex (actual screws to remove to get to the oven temp adjustment). I've looked up how to do it on the internet so maybe I'll try it. It runs a bit low (max temp is about 450-475) and the bottom shelf is always much cooler than the top two shelves. The people who installed it did not know what they were doing.

• This reply was modified 7 years, 11 months ago by aaronatthedoublef.

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