Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
Everything else is good to go but the tin!
Quote from: Madrasandy on March 28, 2020, 06:07 AMSpot on mate, I’ve being trying to get strong bread flour and dried yeast for 2 weeks now and can’t get anySame out here MA. I was lucky enough to find a 5kg bag of bread flour this week (last one on the shelf and the first I've seen in weeks) and when I got to the checkout it was on special. I already have a pack of yeast but it is unavailable in the main stores out here as well. Check the Asian markets. At a pinch plain flour (10% protein) is usually strong enough to do a fair pizza. Maybe ask a local bakery if they can spare a little yeast. You can grow yeast from a very small amount and harvest it. As long as you're reasonably sterile it isn't hard and you can keep a live yeast colony dormant in the fridge for quite a while. Check out the home brew forums for info. Home brewers harvest their yeast colony quite a lot.The other alternative is to do a sourdough starter.
Spot on mate, I’ve being trying to get strong bread flour and dried yeast for 2 weeks now and can’t get any
First attempt at pizza this year. I was a little timid so overtopped but still tasty
The last few I've done, I've just done in foil on the BBQ and unwrapped halfway to add a bit colour.
This is the only pizza dough i use https://youtu.be/kRJNedh2IFk its got a lovely taste to it,i take no notice of the quantities,if i am making a pizza for 1 or 10 i simply blend enough yogurt into self raising flour to make a ball of dough,it works every time
Yesterday it was Karai Chicken Lahori with heated wraps in place of Naan or chapati... and it might well be supper tonight as well.