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Thread: That half whole wheat pizza dough in the fridge.

  1. #1
    Tracy Guest

    Default That half whole wheat pizza dough in the fridge.

    So, I took a look at it this morning and it hasn't risen very much. It
    is no way near where an all ap flour dough would be. Maybe half as high?

    This is with two days in the fridge.
    I was planning on taking it out of the fridge - maybe punching it down
    and letting it rise on the counter for an hour or so.

    Sound good?

    I am going to make a fresh tomato, feta cheese and black olive pizza.
    The DH will want tomato sauce, mozzarella and anchovy and maybe black
    olives too.

    -Tracy

  2. #2
    Christine Dabney Guest

    Default Re: That half whole wheat pizza dough in the fridge.

    On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:

    >So, I took a look at it this morning and it hasn't risen very much. It
    >is no way near where an all ap flour dough would be. Maybe half as high?
    >
    >This is with two days in the fridge.
    >I was planning on taking it out of the fridge - maybe punching it down
    >and letting it rise on the counter for an hour or so.


    When you made it, did you let it sit out for a bit before you
    refrigerated it? That's what I do, to give the yeast a head start. I
    think I let mine sit out for an hour or so...then put it in the
    fridge. And I have to keep on punching it down after that...

    Christine

  3. #3
    Tracy Guest

    Default Re: That half whole wheat pizza dough in the fridge.

    Christine Dabney wrote:
    > On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    >
    >> So, I took a look at it this morning and it hasn't risen very much. It
    >> is no way near where an all ap flour dough would be. Maybe half as high?
    >>
    >> This is with two days in the fridge.
    >> I was planning on taking it out of the fridge - maybe punching it down
    >> and letting it rise on the counter for an hour or so.

    >
    > When you made it, did you let it sit out for a bit before you
    > refrigerated it? That's what I do, to give the yeast a head start. I
    > think I let mine sit out for an hour or so...then put it in the
    > fridge. And I have to keep on punching it down after that...
    >
    > Christine


    Nope, I just stuck it in the fridge. I don't think it's a loss, yet.


  4. #4
    Lou Decruss Guest

    Default Re: That half whole wheat pizza dough in the fridge.

    On Fri, 17 Oct 2008 15:49:25 -0400, Tracy <[email protected]> wrote:

    >Christine Dabney wrote:
    >> On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    >>
    >>> So, I took a look at it this morning and it hasn't risen very much. It
    >>> is no way near where an all ap flour dough would be. Maybe half as high?
    >>>
    >>> This is with two days in the fridge.
    >>> I was planning on taking it out of the fridge - maybe punching it down
    >>> and letting it rise on the counter for an hour or so.

    >>
    >> When you made it, did you let it sit out for a bit before you
    >> refrigerated it? That's what I do, to give the yeast a head start. I
    >> think I let mine sit out for an hour or so...then put it in the
    >> fridge. And I have to keep on punching it down after that...
    >>
    >> Christine

    >
    >Nope, I just stuck it in the fridge. I don't think it's a loss, yet.


    Try the microwave at 10% for a few minutes. Put a cup of water in
    there with it if you're not sure of your microwaves power.

    Lou


  5. #5
    Tracy Guest

    Default Re: That half whole wheat pizza dough in the fridge.

    Lou Decruss wrote:
    > On Fri, 17 Oct 2008 15:49:25 -0400, Tracy <[email protected]> wrote:
    >
    >> Christine Dabney wrote:
    >>> On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    >>>
    >>>> So, I took a look at it this morning and it hasn't risen very much. It
    >>>> is no way near where an all ap flour dough would be. Maybe half as high?
    >>>>
    >>>> This is with two days in the fridge.
    >>>> I was planning on taking it out of the fridge - maybe punching it down
    >>>> and letting it rise on the counter for an hour or so.
    >>> When you made it, did you let it sit out for a bit before you
    >>> refrigerated it? That's what I do, to give the yeast a head start. I
    >>> think I let mine sit out for an hour or so...then put it in the
    >>> fridge. And I have to keep on punching it down after that...
    >>>
    >>> Christine

    >> Nope, I just stuck it in the fridge. I don't think it's a loss, yet.

    >
    > Try the microwave at 10% for a few minutes. Put a cup of water in
    > there with it if you're not sure of your microwaves power.
    >
    > Lou
    >

    I could try that....straight from the fridge?

  6. #6
    Lou Decruss Guest

    Default Re: That half whole wheat pizza dough in the fridge.

    On Fri, 17 Oct 2008 16:01:00 -0400, Tracy <[email protected]> wrote:

    >Lou Decruss wrote:
    >> On Fri, 17 Oct 2008 15:49:25 -0400, Tracy <[email protected]> wrote:
    >>
    >>> Christine Dabney wrote:
    >>>> On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    >>>>
    >>>>> So, I took a look at it this morning and it hasn't risen very much. It
    >>>>> is no way near where an all ap flour dough would be. Maybe half as high?
    >>>>>
    >>>>> This is with two days in the fridge.
    >>>>> I was planning on taking it out of the fridge - maybe punching it down
    >>>>> and letting it rise on the counter for an hour or so.
    >>>> When you made it, did you let it sit out for a bit before you
    >>>> refrigerated it? That's what I do, to give the yeast a head start. I
    >>>> think I let mine sit out for an hour or so...then put it in the
    >>>> fridge. And I have to keep on punching it down after that...
    >>>>
    >>>> Christine
    >>> Nope, I just stuck it in the fridge. I don't think it's a loss, yet.

    >>
    >> Try the microwave at 10% for a few minutes. Put a cup of water in
    >> there with it if you're not sure of your microwaves power.
    >>
    >> Lou
    >>

    >I could try that....straight from the fridge?


    Sure. I assumed you had it out already and it wasn't warming up fast
    enough.

    Lou


  7. #7
    Arri London Guest

    Default Re: That half whole wheat pizza dough in the fridge.



    Tracy wrote:
    >
    > Christine Dabney wrote:
    > > On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    > >
    > >> So, I took a look at it this morning and it hasn't risen very much. It
    > >> is no way near where an all ap flour dough would be. Maybe half as high?
    > >>
    > >> This is with two days in the fridge.
    > >> I was planning on taking it out of the fridge - maybe punching it down
    > >> and letting it rise on the counter for an hour or so.

    > >
    > > When you made it, did you let it sit out for a bit before you
    > > refrigerated it? That's what I do, to give the yeast a head start. I
    > > think I let mine sit out for an hour or so...then put it in the
    > > fridge. And I have to keep on punching it down after that...
    > >
    > > Christine

    >
    > Nope, I just stuck it in the fridge. I don't think it's a loss, yet.


    It isn't. Just needs the warming as you mentioned. We leave yeast
    'starters' in the fridge for days at a time and work it up when
    convenient.

  8. #8
    Tracy Guest

    Default Re: That half whole wheat pizza dough in the fridge.

    Arri London wrote:
    >
    > Tracy wrote:
    >> Christine Dabney wrote:
    >>> On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    >>>
    >>>> So, I took a look at it this morning and it hasn't risen very much. It
    >>>> is no way near where an all ap flour dough would be. Maybe half as high?
    >>>>
    >>>> This is with two days in the fridge.
    >>>> I was planning on taking it out of the fridge - maybe punching it down
    >>>> and letting it rise on the counter for an hour or so.
    >>> When you made it, did you let it sit out for a bit before you
    >>> refrigerated it? That's what I do, to give the yeast a head start. I
    >>> think I let mine sit out for an hour or so...then put it in the
    >>> fridge. And I have to keep on punching it down after that...
    >>>
    >>> Christine

    >> Nope, I just stuck it in the fridge. I don't think it's a loss, yet.

    >
    > It isn't. Just needs the warming as you mentioned. We leave yeast
    > 'starters' in the fridge for days at a time and work it up when
    > convenient.


    It ended up tasting pretty good - for a half whole wheat dough. A little
    on the tough side of chewy but definitely not "short" which is the only
    way I can think of to describe ww dough that has not risen in the fridge
    overnight or rather 2 nights.

    Next time, I will make the dough and let it sit for a bit before I put
    it in the fridge and see if there is any difference.

    -Tracy

  9. #9
    cybercat Guest

    Default Re: That half whole wheat pizza dough in the fridge.


    "Tracy" <[email protected]> wrote in message
    news:gdbdv4$tv3$[email protected]..
    > Arri London wrote:
    >>
    >> Tracy wrote:
    >>> Christine Dabney wrote:
    >>>> On Fri, 17 Oct 2008 14:32:40 -0400, Tracy <[email protected]> wrote:
    >>>>
    >>>>> So, I took a look at it this morning and it hasn't risen very much. It
    >>>>> is no way near where an all ap flour dough would be. Maybe half as
    >>>>> high?
    >>>>>
    >>>>> This is with two days in the fridge.
    >>>>> I was planning on taking it out of the fridge - maybe punching it down
    >>>>> and letting it rise on the counter for an hour or so.
    >>>> When you made it, did you let it sit out for a bit before you
    >>>> refrigerated it? That's what I do, to give the yeast a head start. I
    >>>> think I let mine sit out for an hour or so...then put it in the
    >>>> fridge. And I have to keep on punching it down after that...
    >>>>
    >>>> Christine
    >>> Nope, I just stuck it in the fridge. I don't think it's a loss, yet.

    >>
    >> It isn't. Just needs the warming as you mentioned. We leave yeast
    >> 'starters' in the fridge for days at a time and work it up when
    >> convenient.

    >
    > It ended up tasting pretty good - for a half whole wheat dough. A little
    > on the tough side of chewy but definitely not "short" which is the only
    > way I can think of to describe ww dough that has not risen in the fridge
    > overnight or rather 2 nights.
    >
    > Next time, I will make the dough and let it sit for a bit before I put it
    > in the fridge and see if there is any difference.
    >


    I'm following your experiments with interest ... thanks!



  10. #10
    Arri London Guest

    Default Re: That half whole wheat pizza dough in the fridge.



    Tracy wrote:
    >
    > Arri London wrote:
    > >
    > > Tracy wrote:


    <snip>

    > >> Nope, I just stuck it in the fridge. I don't think it's a loss, yet.

    > >
    > > It isn't. Just needs the warming as you mentioned. We leave yeast
    > > 'starters' in the fridge for days at a time and work it up when
    > > convenient.

    >
    > It ended up tasting pretty good - for a half whole wheat dough. A little
    > on the tough side of chewy but definitely not "short" which is the only
    > way I can think of to describe ww dough that has not risen in the fridge
    > overnight or rather 2 nights.
    >
    > Next time, I will make the dough and let it sit for a bit before I put
    > it in the fridge and see if there is any difference.
    >
    > -Tracy


    Try a little more olive oil in the dough to relieve the toughness. It
    should be a little on the soft side before baking.

  11. #11
    cybercat Guest

    Default Re: That half whole wheat pizza dough in the fridge.


    "Arri London" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > Tracy wrote:
    >>
    >> Arri London wrote:
    >> >
    >> > Tracy wrote:

    >
    > <snip>
    >
    >> >> Nope, I just stuck it in the fridge. I don't think it's a loss, yet.
    >> >
    >> > It isn't. Just needs the warming as you mentioned. We leave yeast
    >> > 'starters' in the fridge for days at a time and work it up when
    >> > convenient.

    >>
    >> It ended up tasting pretty good - for a half whole wheat dough. A little
    >> on the tough side of chewy but definitely not "short" which is the only
    >> way I can think of to describe ww dough that has not risen in the fridge
    >> overnight or rather 2 nights.
    >>
    >> Next time, I will make the dough and let it sit for a bit before I put
    >> it in the fridge and see if there is any difference.
    >>
    >> -Tracy

    >
    > Try a little more olive oil in the dough to relieve the toughness. It
    > should be a little on the soft side before baking.


    All good info, thanks.



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