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Old 05-23-2011, 10:06 PM   #11
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Originally Posted by Scattergun2570 View Post
Salt would affect the elasticity?
no ,too much salt might kill the yeast or keep them from flourishing
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Old 05-23-2011, 10:08 PM   #12
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I believe pizzerias use tap.
well, the point of home cooking is to get better result than pizzerias
honestly, I haven't had any pizza in any pizzeria in the states that I like better than my own. maybe there are good ones, but apparently very few.
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Old 05-23-2011, 10:13 PM   #13
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Chlorine in tap water can usually be negated by letting the water sit for a few minutes in a cup.

Some municipalities use methods that this won't work with.

If you are unsure of your tap water testing with some spring water and comparing the difference might tell you if you have too high a chlorine content.
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Old 05-24-2011, 02:45 AM   #14
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Chlorine in tap water can usually be negated by letting the water sit for a few minutes in a cup.

Some municipalities use methods that this won't work with.

If you are unsure of your tap water testing with some spring water and comparing the difference might tell you if you have too high a chlorine content.

Does boiling it get rid of the chlorine?
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Old 05-24-2011, 08:29 AM   #15
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If your yeast and your salt came into direct contact, you might have killed your yeast, or at least slowed it way down. I use tap water for all my bread baking and have never had a problem with it.
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Old 05-24-2011, 02:22 PM   #16
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Poor yeast quality and/or a too cold area. Does your regular oven have a pilot light? Try putting it in the regular oven with the warmth of the pilot light only.
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Old 05-28-2011, 01:05 AM   #17
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Poor yeast quality and/or a too cold area. Does your regular oven have a pilot light? Try putting it in the regular oven with the warmth of the pilot light only.
Will do
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Old 05-28-2011, 01:46 AM   #18
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today I made a pizza dough. For 3 cups of flour I used nearly a tbsp of active dry yeast, proved in warm water, and about 25 minutes of kneading. Then I put the dough in the fridge right afterward. About an hour later I see the dough has nearly doubled.

It proves that even if you don't have a warm place to rise the dough, even in a fridge, it'll still rise. I'll leave the dough in the fridge for 48 hours and then make the pizza.

I do use mineral water every time because I believe yeast will thrive better in this water.
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