Why rise when i flatten the crap out of it.
Using 00.
Making bread too. Not the best. Using bread flour and ap they all come out dense. Why? Following recipes exact.

I am learning but a far way to go.
Reading and more books on te way.

On Wednesday, June 17, 2020 at 3:20:15 PM UTC-4, Thomas wrote:
> Why rise when i flatten the crap out of it.

The rise makes carbon dioxide, which makes bubbles in your finished
dough. Otherwise you could just put sauce and cheese on a sheet of
fiberboard.

The three-day rise makes for a better flavor, due to byproducts
from the yeast's metabolism. I generally go for an overnight
rise because I don't have time on weekdays to make pizza. I make
the dough on Saturday and eat it on Sunday.

Cindy Hamilton

On Wednesday, June 17, 2020 at 9:20:15 AM UTC-10, Thomas wrote:
> Why rise when i flatten the crap out of it.
> Using 00.
> Making bread too. Not the best. Using bread flour and ap they all come out dense. Why? Following recipes exact.
>
> I am learning but a far way to go.
> Reading and more books on te way.

The first thing you have to do is to proof the yeast. You need proof that the yeast is still in a viable state. Dissolve the yeast in some warm water and make sure you get some nice bubbling action. Make sure you're putting some sugar in the dough too. Make sure you're adding enough liquid to the dough. You should add enough to make a soft, but not too soft dough. No recipe is going to be able to tell you the correct amount or liquid to use.

If you're making pizza dough, let it rise once, shape your crust, add toppings, and pop it in the oven. Don't wait 3 days, don't even wait 1 day! Once you get that right, then you can start monkeying around with the extended fermentation.

Thank you all. Beginner and trying hard.
So far, better than any frozen but not better than the best.
Having fun figuring it all out.

Try this

https://shrinkme.io/Pozza

On 6/23/2020 5:03 PM, wrote:
> Try this
>

(snipped link)

No, I don't think I will. How about you try finding some other place to
troll? People around here don't click on links from random strangers.

Jill

On Fri, 19 Jun 2020 02:17:14 -0500, Sqwertz >
wrote:

>On Wed, 17 Jun 2020 13:10:07 -0700 (PDT), dsi1 wrote:
>
>> On Wednesday, June 17, 2020 at 9:20:15 AM UTC-10, Thomas wrote:
>>> Why rise when i flatten the crap out of it.
>>> Using 00.
>>> Making bread too. Not the best. Using bread flour and ap they all come out dense. Why? Following recipes exact.
>>>
>>> I am learning but a far way to go.
>>> Reading and more books on te way.
>>
>> The first thing you have to do is to proof the yeast. You need
>> proof that the yeast is still in a viable state. Dissolve the
>> yeast in some warm water and make sure you get some nice bubbling
>> action. Make sure you're putting some sugar in the dough too.
>> Make sure you're adding enough liquid to the dough. You should
>> add enough to make a soft, but not too soft dough. No recipe is
>> going to be able to tell you the correct amount or liquid to use.
>
>Proofing yeasts is so.... 1940's. Check date stamped on packet, add
>directly to flour. Even adding warm water to the flour isn't
>necessary.
>
>What about sifting? What's a good use for my 1950's sifter other
>than grating large amounts of cocaine for a party?
>
>-sw

your sifter doesn't (probably) catch any cockroaches and other bugs
any longer but a sifting is generally necessary for powdered sugar,
cocoa and a couple of other things when using those items in baking
and candy and frosting making.
Janet US

U.S. Janet B. wrote :
> your sifter doesn't (probably) catch any cockroaches and other bugs
>
No, but your panties sure do.

On 6/20/2020 4:39 PM, Sqwertz wrote:
> On Fri, 19 Jun 2020 11:35:38 -0600, U.S. Janet B. wrote:
>
>> On Fri, 19 Jun 2020 02:17:14 -0500, Sqwertz >
>> wrote:
>>
>>> On Wed, 17 Jun 2020 13:10:07 -0700 (PDT), dsi1 wrote:
>>>
>>>> On Wednesday, June 17, 2020 at 9:20:15 AM UTC-10, Thomas wrote:
>>>>> Why rise when i flatten the crap out of it.
>>>>> Using 00.
>>>>> Making bread too. Not the best. Using bread flour and ap they all come out dense. Why? Following recipes exact.
>>>>>
>>>>> I am learning but a far way to go.
>>>>> Reading and more books on te way.
>>>>
>>>> The first thing you have to do is to proof the yeast. You need
>>>> proof that the yeast is still in a viable state. Dissolve the
>>>> yeast in some warm water and make sure you get some nice bubbling
>>>> action. Make sure you're putting some sugar in the dough too.
>>>> Make sure you're adding enough liquid to the dough. You should
>>>> add enough to make a soft, but not too soft dough. No recipe is
>>>> going to be able to tell you the correct amount or liquid to use.
>>>
>>> Proofing yeasts is so.... 1940's. Check date stamped on packet, add
>>> directly to flour. Even adding warm water to the flour isn't
>>> necessary.
>>>
>>> What about sifting? What's a good use for my 1950's sifter other
>>> than grating large amounts of cocaine for a party?
>>
>> your sifter doesn't (probably) catch any cockroaches and other bugs
>> any longer but a sifting is generally necessary for powdered sugar,
>> cocoa and a couple of other things when using those items in baking
>> and candy and frosting making.
>> Janet US
>
> My sifter is a fine mesh strainer with a hamster wheel inside. All
> the visible bugs were already crushed into little pieces and sifted
> through the millers equipment :-)
>
> -sw
>


Not the ones that hatched after the miller.