or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › What is the effect of incorporating herbs and spices in the dough (if any)?
New Posts  All Forums:Forum Nav:

What is the effect of incorporating herbs and spices in the dough (if any)?

post #1 of 6
Thread Starter 

I am just wondering what the effect is...

 

I have added turmeric to empanada dough to be able to differentiate between the different fillings and I have used paprika powder in the same way (just for colouring)

 

I have tried making pizza with some garlic and mixed herbs added to make the crust a bit more interesting, but do any of these have an effect on rising time or anything else?

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
post #2 of 6

I have often used herbs, spices, onions, etc. to flavor and color dough for certain things and I haven't found it to affect the dough in any way.

post #3 of 6

I've done roasted garlic and herbs in pizza dough to make up for salt reduction.  Many of these things do have some properties that can inhibit growth and such. In the amounts used for flavorings, it's not a big deal in my experience. And in an empanada (pastry) dough that's not leavened by living things, there's no need to worry. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #4 of 6
Thread Starter 

Thanks!

I hadn't noticed an effect, but was just wondering.....

Then again. I am not much of a baker, but slowly getting better (and my sourdough bread is pretty good).

 

Playing around a bit with making pizza's and what I make is better than what I can get locally, but still not good enough.

I like the added garlic and mixed herbs to the dough. I do like the roasted garlic idea as well.

Got to try that!

 

I am trying to get my hands on a pizza stone, but they are not easy to get here......

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
post #5 of 6

Don't stress about the pizza stone. If you search here at cheftalk, there are other options that should be available to you. 

 

First up, is cast iron. Large flat griddles do well for bread and are a good shape for pizza. I use a cast iron pizza pan from Lodge, but you might have difficulty getting that particular item as well. 

 

There are also steel sheets that have higher heat capacity than vitreous "stones" and give that heat back to the food more quickly.  Ah, here's one of the baking steel links. This is just a thickish sheet of steel you can use in your oven as a baking stone.  i would think you could get such a thing more easily. 

 

http://www.cheftalk.com/t/80288/feedback-on-baking-steel

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #6 of 6
Thread Starter 

Thanks @phatch

I have read a couple of articles about different surfaces to cook on on serious eats (http://slice.seriouseats.com/archives/2011/06/the-best-surface-for-baking-pizza-finale-slideshow.html)

Then yesterday, when I was in town, I found some quarry tiles and I decided to buy some. They are cheap anyway (about .4 U$ per tile).

Now I need to give them a good clean and try them out.

I may have to carefully break some to fill the oven space properly (I use quite a small oven for home use).

I suppose I can use them on the bbq as well.....

Life is too short to drink bad wine
---Anonymus---

Reply

Life is too short to drink bad wine
---Anonymus---

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › What is the effect of incorporating herbs and spices in the dough (if any)?