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  Topic: DOUGH DID NOT BROWN.....
GOOMBA

Replies: 3
Views: 1801

PostForum: Dough Problems   Posted: Mon Jul 19, 2010 3:39 pm   Subject: DOUGH DID NOT BROWN.....
MR. REALTOR:
Good morning to you. You have received sound advice. My strong opinion as to why you yeasted lean bread dough did not carmelize (Brown) sufficently is the function of the flour. I belie ...
  Topic: Need Light and Fluffy Dough
GOOMBA

Replies: 2
Views: 1945

PostForum: Dough Problems   Posted: Fri Jul 16, 2010 5:48 pm   Subject: Need Light and Fluffy Dough
ahmed:
GOOD AFTERNOON AHMED. AHMED, JUST USE A LIGHTER TYPE FLOUR LIKE GOLD MEDAL OR PILLSBURY ALL PURPOSE FLOUR. AHMED YOU CAN SUBST. RICE FLOUR OR CORNSTARCH FOR UP TO SAY 12.5% OF THE A/P FLOUR. ...
  Topic: Dough Problems: Need bendable and crispy...
GOOMBA

Replies: 2
Views: 1864

PostForum: Dough Problems   Posted: Tue Jul 13, 2010 5:26 pm   Subject: Dough Problems: Need bendable and crispy...
VINNY:
Good afternoon to you. Vinny the easiest way to correct your dough problem is to post the recipe you are using together with your way of mixing & type of mixer & the way you handle t ...
  Topic: Garlic
GOOMBA

Replies: 2
Views: 2051

PostForum: Ingredients   Posted: Mon Mar 16, 2009 4:56 pm   Subject: Garlic
PAPA DON:
Good afternoon to you. Don, good question, No one listens to the answer however. The use of those articles mentioned are useless except the ones in a jar. i would not bother with them any ...
  Topic: Crust does not brown...
GOOMBA

Replies: 2
Views: 1984

PostForum: Dough Problems   Posted: Wed Feb 25, 2009 9:42 pm   Subject: Crust does not brown...
CHAD:
Good afternoon. One of reasons why dough will carmelize (Brown) after baking has to do with a sweetner such as MALT, sugar & or honey. Read your flour bag it should say that it has MALT a ...
  Topic: Want A Whole Wheat Pizza Dough
GOOMBA

Replies: 2
Views: 2195

PostForum: Dough Problems   Posted: Wed Feb 25, 2009 9:29 pm   Subject: Want A Whole Wheat Pizza Dough
ADOONA:
Good afternoon. All you need to do is use a typical pizza recipe...but use all w.w flour. Now then Adonna, you will be using slightly more water than in the recipe because that type of flou ...
  Topic: Dough Doesn't Stretch...
GOOMBA

Replies: 3
Views: 2704

PostForum: Dough Problems   Posted: Wed Feb 25, 2009 9:19 pm   Subject: Dough Doesn't Stretch...
HOWARD:
Good afternoon. Howard, if you wish help simply post your recipe & directions. We then can help you in a meaningful way.
Good luck Howard & enjoy the rest of the day.

~GOO ...
  Topic: More Dough Problems
GOOMBA

Replies: 1
Views: 2044

PostForum: Dough Problems   Posted: Tue Oct 09, 2007 3:33 pm   Subject: More Dough Problems
TONI:
Good morning. I am sorry you are having a pizza dough problem. We cannot help you Toni unless we know the recipe you are using. We must also know about your handling the dough after mixing. M ...
  Topic: Dough tears, won't stretch...
GOOMBA

Replies: 1
Views: 2222

PostForum: Dough Problems   Posted: Wed Aug 22, 2007 6:25 pm   Subject: Dough tears, won't stretch...
JOEL:
Good afternoon to you. It is very difficult to give you an answer with-out knowing your recipe & how you mixed your dough. And then how you handled it afterwards.
With-out knowing thi ...
  Topic: honey in dough?
GOOMBA

Replies: 1
Views: 3751

PostForum: Your favorite dough secrets   Posted: Thu Apr 19, 2007 4:08 pm   Subject: honey in dough?
MARISSA:
Good morning to you. Marissa I bet your pizza dough recipe contains as an ingredient called "SUGAR". Well my friend I must tell you that when it comes to "YEASTED LEAN BRE ...
  Topic: The Case of the Shriking Dough...
GOOMBA

Replies: 4
Views: 3665

PostForum: Dough Problems   Posted: Wed Apr 18, 2007 7:32 pm   Subject: The Case of the Shriking Dough...
BILL:
Good afternoon. Bill, one of the reasons for this action is that the concoction has not been "FULLY" proofed. The chemical action of the yeast is still functioning. To be certain ...
  Topic: Dough With out Yeast and Sugar...
GOOMBA

Replies: 3
Views: 3130

PostForum: Dough Problems   Posted: Wed Apr 18, 2007 6:24 pm   Subject: Dough With out Yeast and Sugar...
GINIKA:
Good morning. As was mentioned to you, posting a recipe for pizza crust dough as you posted isn't a problem... the problem is the "SOYBEAN HUSK."
Tell us why can't you use so ...
  Topic: Yeast
GOOMBA

Replies: 1
Views: 3164

PostForum: Ingredients   Posted: Tue Sep 05, 2006 2:53 pm   Subject: Yeast
DAVE:
Good morning to you Dave.There are many other bread books that advocate the use of "INSTANT YEAST". Some books use the words "RAPID RISING YEAST". The writer means instant ...
  Topic: Pizza for Groups
GOOMBA

Replies: 5
Views: 3996

PostForum: Questions   Posted: Wed Jul 26, 2006 6:39 pm   Subject: Pizza for Groups
SONGBIRD:
Good afternoon. First thank-you for your quick response. Now then Songbird, I errored on the 2 5/8 oz for the tomato sauce. It should read 3 5/8 oz. Also 4 Tbls of chopped onions should r ...
  Topic: Freezing cooked pizza
GOOMBA

Replies: 2
Views: 3146

PostForum: Questions   Posted: Wed Jul 26, 2006 2:24 pm   Subject: Freezing cooked pizza
HERMES:
Good morning. Hermes, the way you wrote "FREEZES COOKED PIZZA" implies that the pizza is topped, baked ,& then placed in the freezer. I never heard of that mode. However, Herm ...
 
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