![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Mar. 29th, 2009
Pizza dough
Mar. 29th, 2009 12:35 pmToday's experiment: no sugar.
Even for savory breads, I usually add a small amount of sugar to kickstart the yeast into action. Today, I'm leaving it out. In exchange, I plan to let it rise for about an hour, and then refrigerate until dinnertime. In theory, this should lead to lots of small bubbles as the yeast choke and die on their own waste products -- i.e. lots of lactic acid at the end, which will give a slight sourdough taste.
We will see.
Today's recipe is pulled from the King Arthur Flour blog.
Update three hours later: rising nicely. Extremely stretchy -- good gluten development.
Even for savory breads, I usually add a small amount of sugar to kickstart the yeast into action. Today, I'm leaving it out. In exchange, I plan to let it rise for about an hour, and then refrigerate until dinnertime. In theory, this should lead to lots of small bubbles as the yeast choke and die on their own waste products -- i.e. lots of lactic acid at the end, which will give a slight sourdough taste.
We will see.
Today's recipe is pulled from the King Arthur Flour blog.
Update three hours later: rising nicely. Extremely stretchy -- good gluten development.
Pizza dough
Mar. 29th, 2009 12:35 pmToday's experiment: no sugar.
Even for savory breads, I usually add a small amount of sugar to kickstart the yeast into action. Today, I'm leaving it out. In exchange, I plan to let it rise for about an hour, and then refrigerate until dinnertime. In theory, this should lead to lots of small bubbles as the yeast choke and die on their own waste products -- i.e. lots of lactic acid at the end, which will give a slight sourdough taste.
We will see.
Today's recipe is pulled from the King Arthur Flour blog.
Update three hours later: rising nicely. Extremely stretchy -- good gluten development.
Even for savory breads, I usually add a small amount of sugar to kickstart the yeast into action. Today, I'm leaving it out. In exchange, I plan to let it rise for about an hour, and then refrigerate until dinnertime. In theory, this should lead to lots of small bubbles as the yeast choke and die on their own waste products -- i.e. lots of lactic acid at the end, which will give a slight sourdough taste.
We will see.
Today's recipe is pulled from the King Arthur Flour blog.
Update three hours later: rising nicely. Extremely stretchy -- good gluten development.