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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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27-09-2007, 02:26 PM
posted to rec.food.baking
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00 Flour
Thanks, Marie, now why didn't I see that? That's a simple solution. I
made such wonderful pizza from Peter Reinhart's, "The Bread Maker's Apprentice" that was so light and bubbly and delicious. The dough was so supple and stretched so easily. I wonder if 00 flour could be any lighter. I would like to try and have an order ready for King Arthur anyhow. Thanks for your help. Doreen in Northern Minnesota ML HUMMINGBIRD wrote: Doreen I am showing you what is in King Arthur site about 00 flour. Italian-Style Flour Our American clone of Italian 00 flour is perfect for pizza, focaccia, and grissini. # Makes an extremely supple, extensible dough. # Ideal for light-as-air, tender pizza and other flatbreads. # Try it for pasta, too! # 8.5% protein. 
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28-09-2007, 03:46 AM
posted to rec.food.baking
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00 Flour
D and d Jordan wrote in
news:mailman.8.1190899596.56908.rec.food.baking@ma il.otherwhen.com: I would like to try and have an order ready for King Arthur anyhow. I can tell you from experience, you'll be spoiled by them. I ordered some flavorings from the a while back, expected it to be at least a week, because I chose the cheapest shipping option, it was here in 3 days. Cross Country.
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28-09-2007, 03:56 AM
posted to rec.food.baking
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00 Flour
I would like to try and have an order ready for King Arthur anyhow. I was fortunate to find 00 flour in my supermarket here in the Blue Mountains of Australia -- I don't know how regular its appearance is! It seems very finely milled indeed, and is a higher protein than your King Arthur brand -- it's around 9.5. And the fettucinne I made with it was delicious. I found elsewhere the same day a Continental-style flour under the name Sharps - haven't tried it yet, but it looks to be even finer- milled than the 00, if that's possible. For pizza I've been using bog-ordinary bakers' flour with great results -- I give it only half as much yeast as I use for the same quantity flour for bread-making, and I stretch it as much as I can before laying it out on the baking tray as my wife and I really love thin-crust pizza, with the simplest toppings possible -- sometimes just a little goat's fetta, herbs (oregano, or basil if we're also using some fresh tomatoes) and a drizzle of olive oil is enough!
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