Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Mon Mar 18, 2024 10:40 pm

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 16 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: Modernist Cuisine Insights
PostPosted: Sun Oct 16, 2011 11:05 am 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I've used Antimo Caputo in the past, but just ran out, so I'm now buying San Felice through the restaurant. Haven't made pizza with it yet though. You can find either through a number of sources. I know Amazon has the Antimo Caputo.

Amy


Top
 Profile  
Reply with quote  
 Post subject: Re: Modernist Cuisine Insights
PostPosted: Sun Oct 16, 2011 12:34 pm 
Offline
User avatar

Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
Thanks Amy, I will pass this on to Mitchell
Ilene

_________________
Ilene


Top
 Profile  
Reply with quote  
 Post subject: Re: Modernist Cuisine Insights
PostPosted: Tue Feb 19, 2013 2:29 pm 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Amy, I bought 00 flour. If I make the lahey dough, would you sub it out by weight? My gut says yes but wanted to check. I have BBA too, so can use the recipe in that book if that's the one you use. I've been loving the Lahey recipe and method since I don't have the steel slab. Or a stone since mine cracked.


Top
 Profile  
Reply with quote  
 Post subject: Re: Modernist Cuisine Insights
PostPosted: Wed Feb 20, 2013 4:52 am 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Jean,

What brand of 00 did you get?

And yes, I'd sub by weight.

I've not tried Lahey's method (although I've been meaning to), so couldn't compare to BBA, which is my standard.

Amy


Top
 Profile  
Reply with quote  
 Post subject: Re: Modernist Cuisine Insights
PostPosted: Mon Apr 22, 2013 6:50 pm 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Better late than never. I bought 2 kinds, the one I just used was Divella. It came in a 1kg bag and the Lahey recipe called for that amount. It actually was short by 25 grams which I made up with a bit of ap flour.
Best pizza dough ever according to my oldest. Thanks Amy.
I did sacrifice one pizza to the oven gods when I left the house with it still in the oven and no timer on...so hubby went to watch tv and didn't register anything until the smoke alarms went off......


Top
 Profile  
Reply with quote  
 Post subject: Re: Modernist Cuisine Insights
PostPosted: Mon Apr 22, 2013 7:05 pm 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Well, the oven Gods do need feeding every so often...and there is nothing better than pizza for that task.

Amy


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 16 posts ]  Go to page Previous  1, 2

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum