"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-30-2005, 10:44 AM   #1
Assistant Cook
 
Join Date: Apr 2005
Location: usa
Posts: 1
Post Using self-rising flour

hi, can someone help me. i want to make pizza dough but all i have is self-rising flour and of couse yeast. any ideas.
thanks to all

__________________

__________________
lov2cook is offline   Reply With Quote
Old 05-02-2005, 03:08 AM   #2
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
I would not recommend using self-rising flour and yeast together, the two do not go well together. SR flour already contains chemical leaveners, while yeast is of course, an organic leavener.

I would be more inclined to make the base simply out of the flour and skip the yeast. Of course this isn't a real pizza base but what else can you do?
__________________

__________________
Haggis is offline   Reply With Quote
Old 05-02-2005, 06:24 AM   #3
Assistant Cook
 
Join Date: May 2005
Location: London UK
Posts: 23
To make a perfect pizza, you have to use a strong bread flour

bought in any supermarket... I make lots of pizza's and each time they are good, fresh yeast is the best to use, again this can be got in the supermarket,to make an 8-10 inch pizza you will need 250grams of flour 5 grams of salt 8 grams of yeast,
8 grams of sugar, enough water to make a stiff dough...
cook on 220 c;
I hope this is of help to you, let me know if you need any more help
regards Viv....
__________________
TheBaker is offline   Reply With Quote
Old 05-02-2005, 06:27 AM   #4
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
Do you weigh all these ingredients or is there a measuring cup/spoon system for that?
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 05-02-2005, 06:52 AM   #5
Assistant Cook
 
Join Date: May 2005
Location: London UK
Posts: 23
I use scales, to get the best measurements, but you can use teaspoons for the salt , sugar, and yeast, 1 teaspoon equals 5 grams approx; but you are best to weigh with scales..

If you cannot weigh a small ammount on your scales, then weigh say 25 grams and divide
it into 5 portions, 1 portion being 5grams ...come back if this is not clear to you..

happy cooking
VIV
__________________
TheBaker is offline   Reply With Quote
Old 05-02-2005, 12:34 PM   #6
 
HanArt's Avatar
 
Join Date: Apr 2005
Location: Louisiana
Posts: 272
Viv, I use bread or all-purpose flour when I make pizza. If I make a focaccia dough for pizza I use bread flour, but usually just AP for regular pizza dough.
__________________
HanArt is offline   Reply With Quote
Old 05-04-2005, 09:28 AM   #7
Assistant Cook
 
Join Date: May 2005
Location: London UK
Posts: 23
Usually focaccia dough has olive oil in the mix, whereas pizza dough does not, to get a really good pizza dough , the strong bread flour is the best, my son is a bread baker so I have it on good authority !! but what ever works for you is O.K.
all the best
Viv...
__________________
TheBaker is offline   Reply With Quote
Old 05-04-2005, 10:21 AM   #8
Assistant Cook
 
Join Date: May 2005
Location: London UK
Posts: 23
When I was in Florida 10 years ago I had some delicious corn bread, any one got a good
recipe they wish to share with me ?
Thank's
VIV...
__________________
TheBaker is offline   Reply With Quote
Old 05-04-2005, 10:57 AM   #9
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Viv, this is the cornbread recipe I use all the time. Also, if you go to the Breads forum & do a serch for cornbread, you will find a lot of good ones there.

2C self rising corn meal mix
1 1/4C. whole milk
1 egg
1/4C. all purpose flour

Preheat oven to 400F. Measure out 1/4C shortening into an 8 inch cast iron skillet. Place skillet containong shortening into the hot oven for 5 minutes. Crack egg into a mixing bowl, add milk & beat until egg is throughly incorporated with the milk. Add corn meal mix & flour, mix until smooth. Remove hot skillet from oven & pour melted shortening into batter. Mix until shortening is throughly incorperated into batter. Pour batter into hot skillet & bake 25-30 minutes or until done.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 05-06-2005, 10:01 AM   #10
Assistant Cook
 
Join Date: May 2005
Location: London UK
Posts: 23
Thank-you for the corn bread recipe, it looks easy to make, I'm gonna give it a go this weekend,
Thank's again
Viv...
__________________

__________________
TheBaker is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.