web analytics
yeast free dough - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

yeast free dough

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

  • yeast free dough

    hey im wondering wether anyone has tried or doesnot use yeast in their dough.. at the moment i am playing around with a few things, by using a beta/starter (flour, water mix left for several days.)
    As i am opeing a wood fired pizza restaurant in new zealand, i am trying to cut costs in any way possible.. and would prefer to be as natuaral as possible.

    let me know what you think.. or any other ideas..
    thanks

  • #2
    Re: yeast free dough

    There are a lot of reasons to use natural starters (which are yeast, after all, just naturally occuring) but economy isn't one of them. You can use a very small amount of commercial yeast if you use a slightly longer rise period, and yeast, in bulk, is not expensive.

    1 Pound Fleischmann's Yeast exp: Dec. 27, 2008 Fresh! - (eBay item 110194107797 end time Nov-22-07 14:41:46 PST)

    No connection, etc.
    My geodesic oven project: part 1, part 2

    Comment


    • #3
      Re: yeast free dough

      hewynz

      I started with yeast a couple of years ago. Then I tried SF sourdough in my NY style. After some tinkering, it worked great. The taste was wonderful.
      Then, I caught the WFO bug. I stuck with the SF (San Francisco) strain then somewhere down the line I switched to Camaldoli. Very nice.

      My advice is to buy a strong bona fide working starter and take good care of it. You only have to buy it once. I'm learning that dough management is critical and has a huge impact on the taste.

      I wish you luck. Keep us apprised.

      Comment


      • #4
        Re: yeast free dough

        hey have just made a pizza in my conventional oven coz dont have my wfo yet.. just made a small dough 250gm flour.. 70gms of starter.. lil bit of salt and butter.. didnt realy let it rise..(was hungry) .. but worked and was amazing have posted a pic 'in dunedin'

        Comment

        Working...
        X