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Greetings from Vancouver Island!

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Hudson

By Hudson
in Welcome Our New Members!

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Hudson

Hudson

Posted
Posted

Hello all!!

 

I have been a foodie/home chef for 20 some years.  Haven’t mastered anything yet, tho tonight’s Forkish 38 hour pizza dough was pretty damn amazing!!  
 

2024 was dedicated to mastering sourdough, which did not happen, and 2025 is for pizza mastery. I’m hoping hanging around with the smart people here might buoy my efforts on both fronts.

 

Ill ask some really stupid questions, and I will thank folks in advance for their patience, guidance and understanding.

 

 

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Smithy

Smithy

Posted
Posted

Welcome, Hudson! We have a generous assortment of folks who are generous with their knowledge and encouragement. You'll probably learn a lot, as I have over the years. Come on in, make yourself at home!

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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MaryIsobel

MaryIsobel

Posted
Posted
29 minutes ago, Smithy said:

Welcome, Hudson! We have a generous assortment of folks who are generous with their knowledge and encouragement. You'll probably learn a lot, as I have over the years. Come on in, make yourself at home!

Welcome from a fellow Canadian. We are very familiar with the Island - lots of friends and relatives there. My husband landed in Ucluelt from Ontario. He fished commercially for a year or two and then realized that that life would kill him early!

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Hudson

Hudson

Posted
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Posted

Thank you for the welcome and for not mentioning that I should have said 48, not 38 hour pizza dough.

TdeV

TdeV

Posted
Posted (edited)

Hello Hudson. I have a pizza dough (makes 2 balls) with very low yeast which lives in the fridge for 3 days first, then one has another 7-10 days to use the other ball. It's a bit cracker like if you wait until the end to use the dough. It uses bread flour and semolina, and develops marvellous flavour. Originally I had a favourite recipe, which was then translated into Baker's Percent for me by Pete-zzza over at pizzamaking.com. I use a bread machine. Original recipe by Eckhardt & Butts.

 

If you're interested, send me a PM and I'll send you back the recipe.

 

Welcome to eG!

 

 

Edited by TdeV
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Alex

Alex

Posted
Posted
18 hours ago, Hudson said:

I'll ask some really stupid questions, and I will thank folks in advance for their patience, guidance and understanding.

 

That's absolutely fine. There are many off-the-wall answers waiting for you here. I have a few I've been waiting to post over 20 years.

  • Haha 3

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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