The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MNBäcker's picture

Thicker Yogurt?

May 10, 2012 - 7:14am -- MNBäcker
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Hi, all.

I am hoping there are some people on the list who maybe make their own yougurt along with baked goods.

I have been making my own for a while - pretty straightforward. In the past, I have added a couple of packets of gelatin (boiled shortly in a little water and then stirred into the hot milk) to my half-gallon of milk, and it really did the trick to thicken the yogurt. HOWEVER, I am now looking to see if a plant-based thickening agent, such as Agar, might be able to do the same job.

Earl's picture

Thin Crisp Pizza Dough

March 1, 2009 - 9:17am -- Earl

There is such great Bakers here at TFL, I feel every bit the Tyro making this post,


but here goes.


I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page


134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough.  I


used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]


This will be my pizza dough from now on.  I'm sure it will do a bang-up job on Calzone

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