web analytics
Mixing/making new dough with existing dough - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Mixing/making new dough with existing dough

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Mixing/making new dough with existing dough

    I got 3 fist sized dough balls from a pizza shop near by. Ive been told since the dough has yeast u can mix that with a new batch of dough? So how much flour and ingredience do i mix with the already made dough to get more dough? Also they say you can keep a small piece in the fridge and always use it everytime you want to make new dough? Any insight and help would be greatly appreciated.

    Thanks
    Matthew 19:26. With God all things are possible.

    My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

  • #2
    Re: Mixing/making new dough with existing dough

    Make your own dough its dead easy and you can make it to suit your taste.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

    Comment


    • #3
      Re: Mixing/making new dough with existing dough

      Originally posted by V-wiz View Post
      I got 3 fist sized dough balls from a pizza shop near by. Ive been told since the dough has yeast u can mix that with a new batch of dough? So how much flour and ingredience do i mix with the already made dough to get more dough? Also they say you can keep a small piece in the fridge and always use it everytime you want to make new dough? Any insight and help would be greatly appreciated.

      Thanks
      The technique of using old dough is similar to using a sourdough starter but if you get into that you might want to pick up Chad Robertsons book on Tartane Bread.

      If you want a sourdough starter KA sells them and any baker in your area would have one ( they may not be interested in parting with it though)

      I find that a 48 hour cold ferment of the pizza dough from good old ADY does the trick.

      Add the following in order

      700 g 80F. Degree water
      1.5 tsp ADY
      Mix with a fork
      Let sit for 20 minutes
      Add
      800 g bread flour
      200 g AP flour
      Mix for 2 min in kitchenaid mixer and let sit 10 minutes
      Add
      2 tsp salt
      2 tbs EVOO
      Mix for 6 minutes
      Bench rest for 20 minutes covered.

      Place in fridge covered for up to 3 days

      Remove from fridge the morning of pizza
      Shape into preferred ball size.

      Place each ball in lightly oiled air tight container or place each in own oiled plastic bag or tub.

      Remove from fridge 2 hours before use.

      That is it.

      Chip
      Chip

      Comment


      • #4
        Re: Mixing/making new dough with existing dough

        Brickie, i will im just trying things out.


        Chip thanks for the tips that was great. Doing this would get me sourdough? Or you were saying its similar.

        Thanks again
        Matthew 19:26. With God all things are possible.

        My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

        Comment


        • #5
          Re: Mixing/making new dough with existing dough

          Originally posted by V-wiz View Post
          Brickie, i will im just trying things out.


          Chip thanks for the tips that was great. Doing this would get me sourdough? Or you were saying its similar.

          Thanks again
          Above recipe is not sourdough per say but it will give you a nice flavorful dough.

          If you were to get a sourdough starter get it active by feeding it a couple of times and replace 100 g water and 100 g flour with 200 g starter, and then only use .5 tsp of ADY in your mix.

          I like pizza dough to be less than the sour of a San Francisco sour dough, mine here in minneapolis is quite sweet so it does not overpower the pizza but you be the judge of the flavor you want.

          Chip
          Chip

          Comment


          • #6
            Re: Mixing/making new dough with existing dough

            Originally posted by mrchipster View Post
            Above recipe is not sourdough per say but it will give you a nice flavorful dough.

            If you were to get a sourdough starter get it active by feeding it a couple of times and replace 100 g water and 100 g flour with 200 g starter, and then only use .5 tsp of ADY in your mix.

            I like pizza dough to be less than the sour of a San Francisco sour dough, mine here in minneapolis is quite sweet so it does not overpower the pizza but you be the judge of the flavor you want.

            Chip


            I will try that thank you Chip
            Matthew 19:26. With God all things are possible.

            My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

            Comment

            Working...
            X