Hi everyone, Im a fairly experienced home baker that bakes mainly simple yeasted breads and pizzas. Ive been baking for about ten + years and read (and watch) a fair bit on bread baking. I have just posted in the shop forum on the possibility of buying an electric deck pizza oven and what else could be baked in it. :)
I have a background in craft brewing and so good with all the concepts of percentages, temp/ fermentation times and so on.
Looking forward to interacting here.
Thank you
Glad to have you as part of this community of bakers. You'll find that there are other South Africans who post here, too.
I had the pleasure of living in your beautiful country from 2009 to 2011. It was very strange to get back home to the USA and find that I was homesick for ZA.
I hope you will post your baking exploits here for the rest of us to enjoy.
Paul
Thank you Paul!
I'm also South African, and live in Cape Town. Welcome, this is a great online community.
What is your favourite pizza flour? I'm currently enjoying Caputo flours, but I guess I'm the target market for those who buy bags of Italian flour for making pizza. Not that Eureka 00 isn't good for pizza too.
-Jon
Hi Jon, yes Im in Cape Town too! For pizza Ive been using Gideon Milling "00" which I bought in 12.5kg bag through Red Star/ Checkers.
I think its new to their range. Seems pretty good, Ive been using it for my breads as well as there is so much flour I need to get through it... Incidentally Ive used our local cake flour fairly often for pizza as well - the SA flours all seem high in gluten/ protein- around 10% on the cake flours I seem to remember. It works pretty well..:)