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Posts by Colin

Yeast makes more of itself as the dough rises (unlike, say, baking powder).  That means yeast quantities in a recipe are not critical: you can always start with less yeast than the recipe calls for, and just wait a little longer for the first rise to happen.   Professional bakers with schedules to meet pay attention to precise ratios, but if you're baking at home and can afford to let the dough take its time, you really just need a tiny bit to get a dough going.  For...
I would happily try it, but I doubt it's available in the US of A. So, more or less seriously: - If I got as close as Rome, is there any shop or restaurant that would have this? - And if I can get to Sardinia, where should I go?
http://www.nytimes.com/2012/10/14/magazine/cooks-illustrateds-christopher-kimball.html?ref=magazine   It's a bit overwritten in places, but an interesting profile that made it clearer to me what the _Cook's Illustrated_ niche is.  This  was interesting:   "At the core of C.I.’s M.O. are two intrepid observations Kimball has made about the innermost psychology of home cooks. Namely that they 1) are haunted by a fear of humiliation, and 2) will not follow a recipe...
The Home Room
If you're near a big city, you're near a restaurant supply store.  If you're completely outfitting a new kitchen it might even be worth a longer trip.
Pizza dough won't bake properly if it's wet.  Pizza has a dry bottom, plus people often oil the top before the sauce goes on so water won't get in that way.   Moreover pizza usually wants a quick baking at a high temperature, and lasagna wants a slower and gentler cooking.
Siduri's recipe looks great.  In any language!     Not to overwhelm you, Zod, but you might look around http://www.thefreshloaf.com/ for videos and guidance.  One thing you'll discover is that volume measures for flour are imprecise, so any recipe that uses them is giving you a rough guideline.  (Moreover depending on how and where it's stored flour may also have some moisture in it.)  The key is getting used enough to the look and feel of the dough at various stages...
Where are you, Quorra?  It's definitely called semolina; if you search for "semolina" on the Amazon site you'll get an idea of some of the packages and vendors, as well as your online options, maybe.    In the U.S., health food stores sometimes carry a wider range of flours.
And when you run out of food, you can just gnaw on your wooden spoons.
Iceman, please chill.  ChefDave is being impressively tolerant, but you can make your points without being aggressive, and behavior like this discourages others from joining the conversation.   I spent a couple decades in apartments with the basic GE/Kenmore appliances and did a whole lot of cooking and baking.  OTOH I'm getting a lot of benefit now from a 30" Culinarian rangetop -- lots of heat when I want it -- and from a spiffy electric oven with a big window. The...
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