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5

Butter and egg yolks have very different profiles in terms of their uses in recipes and constituent parts. Butter usually has 80-85% fat by weight, while egg yolks are only about 25-30% fat. Butter has only a trace amount of milk proteins, while egg yolks typically have 15% or more protein by weight. Butter has only a small amount (about 15%) of water, ...


4

It is safe to eat? Almost certainly, especially if you bake it. Your dough doesn't contain anything that will "go bad" in 15 hours at room temperature. Many bread dough recipes containing only flour, water, salt, and yeast are left to proof at room temperature for 12-24 hours, though they generally start with a much smaller amount of yeast. Could it "go ...


2

Poke the dough with a floured finger. If the indentation stays behind with no spring back, it's over proofed. With that much yeast, probably about 4 or 5 hours. Contrary to popular belief, a long, slow, cold prove is actually better in terms of flavour and texture than a fast one. You control the speed of the prove with the amount of yeast and the ...


0

It happens the Maillard reaction, which is a chemical reaction that is responsible for turning baked and roasted food golden brown.


2

Good dough is not about being "conditioned". You can use that stuff to get the last 5% of perfection when you have already managed the first 95% with good process and ingredients, but it won't do magic. In this case, you seem to expect whole wheat to act the same way as white flour. This is simply not possible. There is a large chemical difference between ...


2

Of the various things listed when looking up "dough conditioners" the only ones I'd think of using at home would be malted barley flour, lethicin and L-ascorbic acid (vitamin C.) An alternative for what the C is doing (oxidising) would be to buy your flour ahead and age it a few weeks for natural oxidising; possibly keeping it under refrigeration to reduce ...


3

There are at least four likely causes that could be factors: I'd say the most common problem for your issue is measurement error. If you aren't measuring flour by weight, it's nearly impossible to be consistent. And many recipe sources will assume different methods for measuring flour by volume. You could use the "spoon and level" method where you use a ...


1

Different flours have different levels of absorption. I'm in the UK, and whenever I use a US recipe for bread, I always, without fail, have to use considerably more water in order to get a proper consistency. Absorption will vary between brands and even between batches within brands. Baking with flour (especially baking bread) is part science, part art, and ...


6

I've made 8-10 pizzas a few times for large parties at my house. Unless you have someone to help, you're not going to get to mingle much while you're baking. And even if you have someone to help, you'll need to really work well together and know who's keeping an eye on things and keeping the process moving. It also depends on your desired pace. I've only ...


-1

Make your own frozen pizzas: http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527 Pizza is best completely fresh, but you might consider this frozen option - but you could alternatively refrigerate short term rather than freeze using the same method.


7

Yes, preparing discs of dough ahead of time, separated by parchment, wax paper or clingfilm does work. The biggest risk is that the dough tends to dry out a bit, so keeping the whole mass wrapped up in clingfilm and possibly in wide closable containers may be worthwhile. I don't know how long it would take you to pre-portion 20 pizza doughs; I'm not ...


1

The C, J or spade hook is a dismal excuse, having an older "professional" (as you say, in name only) 5-quart Kitchen-Aid mixer that came with one. Per comment above one evidently cannot just swap to the spiral hook on that era of mixer due to the bearings being different. The C hook works against the sides of the bowl, while the spiral works against the ...



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