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Cowgirlcoder
@cowgirlcoder
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Programmer, baker of bread, pasta and cookies, company gofer. On the internet since before there was an internet...
Really pleased with how this pizza dough turned out! I suspect I’ve been overproofing it. This didn’t get proofed as long at room temperature and it stretched really nicely. I’ve been working on my pizza skills since August, using 100% home-milled whole wheat and heritage grains, and I’m feeling really good about the results I’m getting! #pizza #sourdough #HomeMilled #WholeWheat
Potato Bread:
I stole one of my husband’s Yukon Gold potatoes. Peeled it and sliced it up into chunks. Boiled it until it was soft. Mashed it up with a fork, used the water & the potato mash as “the liquid” in my usual recipe (home-milled whole wheat). Of course, I made sure it was cooled before adding the starter!
My guess is “potato bread” is a thing because thrifty housewives were not willing to throw out the water they boiled potatoes in. Lots of nutrients in that water! #BreadBaking
By far the best pizza we’ve made to date! The crust is a 50-50 mix of 100% whole wheat Kamut and hard white wheat, both home-milled. Topped with sauce, sausage, zucchini, mushrooms, mozzarella, and slices of fresh pear.
The vegies and fruit are a bit wet but the flavor is SUPERB. Well worth the parbaking and precooking the vegies. #PizzaSunday
The vegies and fruit are a bit wet but the flavor is SUPERB. Well worth the parbaking and precooking the vegies. #PizzaSunday
Was going to have pizza on New Years Day, but ‘things’ happened & we didn’t have the energy. So this 100% whole wheat dough got an extra 24 hours in the fridge. Can definitely taste the sourdough!
Toppings were an experiment, partly because I was curious and partly to get a rise out of hubby. 😉
A bit of tomato sauce, Jimmy Dean sausage, caramelized onions, mushrooms, zucchini, very thin apple slices, fresh mozzarella. SO GOOD! #PizzaMonday
Got a new oven a couple weeks ago, an Anova portable steam oven. So far, we’re really impressed w the bread! This is #HomeMilled #AncientGrains #Sourdough. When I shaped it, I rolled it up with a generous sprinkle of Parmesan cheese flakes. Flour is 1/3 each Rouge de Bordeaux, spelt & einkorn. #YeastMasters
