Author |
Message |
Topic: DOUGH DID NOT BROWN..... |
GOOMBA
Replies: 3
Views: 3973
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Forum: 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: 4042
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Forum: 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: 3776
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Forum: 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: 4006
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Forum: 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: 4121
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Forum: 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: 4302
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Forum: 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: 5058
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Forum: 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: 2999
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Forum: 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: 3245
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Forum: 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: 5516
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Forum: 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: 5179
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Forum: 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: 4639
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Forum: 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: 4981
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Forum: 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: 5525
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Forum: 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: 4302
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Forum: 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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