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food mom

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    Spelt

    in Pastry & Baking

    Posted

    You are correct, Duvel, I should have stipulated which kind of crust I am looking for at the very beginning. I would start with a thin-crust pizza, old New York-style. This is why I think that the recipe @trfl suggested would not do. First off, it is meant for a gadget that no one here has (the closest we get are the clay Romertöpfe, which are not much in everyday use here these days), which, as I read the device description, deals with a moist enviornment. Not what is desired in a pizza oven. Second, the recipe calls for a 16-hour rising period, not something to do in a class. Yes, I could tell them about it, or pre-prepare a dough, but that's not what people are paying for.

     Third, spelt dough is already a "wet" dough. I wouldn't want to up the hydration, but decrease it. I've just found some old clippings titled "American Liquid Measure Conversion Chart" and "Am. Volume Measure Conversion Chart" (unfortunately no note of source, but easy enough to find, I'd think) which says to decrease the liquid in the recipe by 10-15%.

     Here we have five International Standard grades of Spelt - 630 contains 12-14% gluten, and is most widely used - which are all used for different end products. I visited the mill today, talked with the saleswoman there, and she suggested using a combination of the two lowest grades (Dunst and Grieß, the Omnipotent Wiki has a chart under "flour"), to give more structure to the dough.

     So I'll do that, but early next week, as tomorrow is the class, Sunday is the European vote, and Monday it should rain.

     Thanks to all for help/input. Will let you know how things turn out. Happy weekend,   -betsy

    Spelt

    in Pastry & Baking

    Posted

    @trfl: thank-you, but I am still looking for a pizza dough recipe, not a bread recipe.

    I personally first started working with spelt a few years ago after being allergy tested (not the method that invades the skin, I may add), where we found that I had an allergic reaction to wheat, but not gluten. It was to the glyphosats used in wheat production. Spelt, being an ancient grain, has not been modified, and is rarely sprayed/fertilized here. Without going into depth, it is tolerated by most people. Most people here who have this intolerance and know of their intolerance are aware whether or not they can tolerate spelt products. Common sense dictates that one would not sign up for a class on pizza w/out first inquiring as to the ingredients, but we all know what passes for common sense these days.

     But again, thanks.

    Spelt

    in Pastry & Baking

    Posted

    Hello Nancy,

     thanks for responding. I'm sorry to hear about your dietary limitations, but happy to see that you make the distinction between "sensitive to" and "allergic to".

     Spelt is one of the "ancient grains", along with Kamut and Emmer. They are "awned grains" (reference to appearance), and seem to be more digestible to many people throughout the world.

     Spelt will yield a softer dough (one is often tempted to add too much flour when kneading, as the consistency is different), but spelt usually calls for less liquid.

     It can often be substituted for wheat 1:1, but those are usually bread recipes. Pizza dough seems to be an entity of its own.

    -betsy

    • Like 1

    Spelt

    in Pastry & Baking

    Posted

    Hi there. To reopen a topic -

     I bake outside of Munich, Germany. Lots of grains grown around here, so lots of variety and accessibility.

     Lots of Spelt, and other Ancient Grains.

     I have a cooking class on American Pizza coming up, and my Director told me to have some spelt on hand, in case someone is allergic to/intolerant of wheat. I know, they should ask/say in advance, but one thing at a time.

     Does anyone have a good recipe for a pizza dough with spelt? Either thin crust or thicker (not Focaccia, please). I'd prefer one w/o rice or any other flour, if possible.

     This class is on American Pizza, so any/all help is welcome.

    Thanks in advance,

    -betsy

     

    What Tea Are You Drinking Today? (Part 3)

    in Coffee & Tea

    Posted

    @gulfporter:  greetings from Munich. My children grew up on hibiscus mixed with rosehips, mixed 1:1 with fruit juice. It sweetened the tea while cutting the sugar in the juice.

     

    The World Tea News just featured a story on hibiscus, so while you're enjoying, you're doing something good for yourself:  https://worldteanews.com/market-trends-data-and-insights/hibiscus-demonstrates-cardiovascular-benefit?NL=WTM-001&Issue=WTM-001_20190305_WTM-001_575&sfvc4enews=42&cl=article_3_1

     

    Enjoy!

    Quince Paste in a Chutney?

    in Cooking

    Posted

    Quince are just starting to appear at our markets here, but are usually better after a frost (so we have a while to go). I make quince jelly, which I usually use for Christmas cookies (especially Windowpanes). Easiest thing in the world. No peel, no core, just wipe clean, chop (hello cleaver), cover w/H2O and cook to soft. Pureé. Hang like jelly in a cheesecloth, overnight. NO SQUEEZING!!! They are high in pectin, so no need for extra. If you'd like, you can add spices (cloves, cinnamon, etc., mace is my favourite) while they're cooking - just like apple jelly. In Bavarian it's called "Quittenkäs". And oh, the color!

    • Like 1

    Eating Your Curds and Whey

    in Cooking

    Posted

    The ricotta that I tried to make didn't coagulate, so most of the proteins probably went into the cheese. Fine, tho' that was my main agenda. From almost two liters of milk I have just a bit over a liter of whey. What kind of pastries do you recommend? I don't often make pasta, so that's pretty much off the table (sic). When I make yoghurt, I start with milk. How would you use whey here? Need to replenish yoghurt this weekend anyway, so comes in a timely way. Thanks!

    Eating Your Curds and Whey

    in Cooking

    Posted

    On 3/13/2011 at 10:08 PM, Jenni said:

    Big yes for whey in breads...though I can't say I usually have a lot of whey from yoghurt, mostly from making paneer. Whey is also good to add to any vegetables, dal or rice you are cooking.

    I have also heard some people using whey like proper Indian buttermilk (e.g. buttermilk that is left over when butter is made rather than the cultured buttermilk found in supermarkets). So I guess you can collect enough whey for a glass, then add minced green chillies, fresh coriander (cilantro) curry leaves and salt...serve very cool on a hot day :smile:

     

    Thank-you, thank-you! I found you as I'm looking for ways to used up the whey from the dry cottage cheese that I just made. I have an abundance of green peppers growing (jalapenos, espelette, some mystery ones), always lots of coriander, and this is just what we need for the residual summer heat this year in Munich!

    Product use question – green flat rice

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    This is it! Thank-you so very much!

    So BonVivant was right, I stand corrected.

    Two things caught my eye, in the article and the comments:  it can be used to make ice cream, and that it can also be used in an Indian dish (Poha). I had seen Poha elsewhere, but in the finished dish the rice was not green.

    Thanks very much to all of you! I'll experiment, and post finished pictures. Happy weekend!

    Goan Cuisine

    in Welcome Our New Members!

    Posted

    Greetings Sheel! I'm so happy to find someone with knowledge of Indian cooking. Every Wednesday night a group of ex-Pats meet at a different Indian restaurant here in Munich. Unfortunately, here the food is mainly the same selection, so new recipes would be welcome (especially the pickles!). I have good sources for ingredients, just need guidance. Would you post a pickle recipe please? Thanks!

    • Thanks 1
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