Teflon is not a good choice if your pans get very hot.

From Wikipedia (http://en.wikipedia.org/wiki/Polytetrafluoroethylene):
"The pyrolysis of PTFE is detectable at 200

If that's a US recipe then it's easy: They mean garlic and ginger freshly grated like with a microplane. Standard US cookbook procedure. Ask the foreigner

JerryM,

Caputo Blu "Pizzeria" Tipo 00 flour only has 9% gluten so I don't see your point about high protein being best. Regular Caputo Tipo 0 (not 00) has about 12-15%, so it has more gluten than "00". Most Pizzaiola mention that 12-15% gluten is best for Pizza, hence why professional pizzaiolas somtimes use various dough conditioners for "00". Puzzles me why they don't use "tipo 0", though, which even "Molino Caputo" mentions as a very good Pizza flour on their homepage.

Anyway, I found out that I might be able to find differences in german "all-purpose" flour (Type 405) when getting it from different brands. Brands made in France and Italy will usually have 12-15% gluten whereas "405" flour from Germany, Czechoslovakia and Poland will have lower gluten content (this has to do with the actual grain used).

I also found an interesting thread in a german baking forum where someone compared various supermarket "all-purpose" flours, some specialty "breadmaking" flours and also Caputo Blu. You can barely see any difference between the resulting pizzas, to be honest. His conclusion, after baking more than 40 Pizzas, was: The flour makes little difference. It's all in the technique/preparation.

That being said I will try out some other flours when I stumble over them - AND I will check the manufacturing country on any flour I buy from now on

Oh: I found a "Tipo 00" flour in a supermarket two weeks ago. On the back of the bag it said "Type 405" in small print, so I really don't know what to say or so. I will need to remeber which brand and store it was again so I can take a picture.


Peter Reinhart provided me with some fascinating reading, too, but I soon realized that it doesn't help me at all since our flour uses a different categorization system so I completely ditched following him

You're gonna have a hard time getting collard greens in Germany unless you get them from a farmer's field yourself.

They're called "Markstammkohl" here and we solely use them to feed pigs etc. It's not considered "food", so to say. You might just want to use "Gr

Technically, you are not redistributing any content unless you download it and upload it again ... Posting a link to an already existant video is not redistribution.

But that's a moot point

Well, the problem is there is no such thing labelled as a "bread flour" available over here. Our flour gets categorized by mineral content (All-purpose is "Type 405", which means it has 4.05 grams of minerals per 100g of flour, for example). A more robust dark flour might be "Type 1600". However, it seems that "Type 956" is often being used for bread rolls, so I might give that a try at some point. Any flour that mentions "bread" on the package over here is not really a flour but actually a pre-mix of different flours ("breadmaking mix").

Increasing the hydration even further seems like an interesting experiment, even though the dough will probably hard to handle. But boy, wasw my previous pizza dough always dry. No wonder it was crap Adding some rye flour sounds worth investigating since my wife loves rye bread. Thanks for the ideas.

I've had mixed results with seriouseats' recipes in the past, too. I tend to stick to the "A Hamburger Today" subsite and avoid "Slice".

JerryM - have you tried Gouda instead of Cheddar ? Try the softer (non-aged) kind on a course cheese grater. It melts great and tastes good, too. I sometimes mix it with Mozzarella if I need less cheese flavour.

Hey everyone,

this past weekend I made some Pizza with the Oregon Trail sourdough starter from www.carlsfriends.net.

Here's the recipe I used (made with this calculator http://pizzamaking.com/preferment_calculator.html):

297.14 g Flour
172.14 g Water
10.71 g Salt (3%)
120 g Preferment (20%)

Total: 600 g of dough

This breaks down to exactly 65% hydration with 3 doughballs

I've eonly been able to find working links for the newer releases. However, it appears that the Ghurka recipes are still available:
http://94.236.30.88/DefenceInternet/MicroSite/DES/OurPublications/CateringPublications/Jsp404ManualOfCateringServices.htm
If anyone has a PDF/DOC of the 1973 edition I'd be ***VERY*** interested in it ...

Crust looks great, Whandsy !