1:10 We're even learning raw milk dairy cheeses *properly* fermented, don't raise your blood cholesterol levels the same way as pasteurized uncultured dairy does. I didn't hear that from some mommy blog or PaleoBro podcast, it's in the literature. Unfortunately, it'll probably take years for the law to catch up and loosen the laws for commerce. But people don't realize, imported pecorino romano and parmigiano reggiano and boccocini (mozzarella) *already* are all raw milk cheeses widely consume in Italy.
Fibre isn't healthy, that's nonsense. Haven't eaten fibre or carbs in over 4 yrs and it cured life long discomfort and constipation. More Big Food lies.
Oh wow … that reply clears some stuff for me . Very intresting details here . I shall be troubling you for more such info in the future for sure . Hope you don’t mind .
I haven't found that adding a preferment makes the dough easier to work with unless you are using the dough on the same day. The main reason to use one is for flavor development and increased acidity but, again, if you are using a long cold fermentation time (anywhere from 24 hours or longer), the benefits of a preferment like biga or poolish are minimized because the long ferment accomplishes the same results. The key to an easily stretch dough is a proper resting period after balling it, at least 2 hours or so. However, if you are using a sourdough starter as a preferment then, yes, it will help make the dough easier to stretch because of the bacterial fermentation and increased acidity. One other trick for making the dough easier to stretch is to use dry active yeast (aka DAY) rather than dry instant yeast (aka DIY) when mixing the dough, as dry active yeast contains a portion of dead yeast cells and glutathione which serve as a dough relaxer.
Thanks Peter! Love your baking Yodi tips. We use 3-4 day cold ferment for our pizza dough. But we are looking at preferments to free up storage in the cooler and reduce our par levels.
Yeah I know! One time I peed my pants in a restaurant and the head chef made me lick it up and then he paddled my behind! I was 47 at the time but that was a long time ago. I’m 48 now. Crazy times
I missed that Joe moved to a new, bigger location. I've got to get by. And a full bar now. The old location was always packed when I tried to go so I stopped driving 45 minutes to wait so long (I remember one snowy night with over an hour wait).
Hello Mr. Reinhart. I’m one of your biggest fans! I learned all my bread baking from your books, I think I have most of them. I was just reading Bread Revolution, my wife gave it to me as a gift when the book came out, at the time I thought the book wouldn’t be useful to me for the kind of bread I was making but last week I bought a Mockmill and suddenly I’m finding the book very helpful!! Just a thought on the cheese, I’m not interested in Franken Cheese at all! Sometimes I think we forget that there is such a thing as a carbon cycle! I realize that we release too much co2 burning fossil fuels but the natural cycles with farming and food are a good and natural thing! Please don’t forget that there was a huge, vast herd of Bison (ruminants) roaming the great planes before Europeans ever got here. I don’t think livestock farming is cruel by nature, those species have been under our care for millennia. I don’t mind Vegans eating that stuff but I do mind them being self righteous and condescending to folks that eat and give thanks for the good produce of the land! God bless
Been to Mozza at least 50 times while living in LA. Amazing. Meet Nancy and she was super friendly. It is a must. I like sitting at the bar watching the crew preparing the pizza for the oven.
Just had two frozen pizzas from Genio Della Pizza, the Bianca, and the Broccoli Rabe. Tasty, but not surprisingly, not as good as I can make fresh at home (but a lot less work!). Two comments: I got a better result cooking at 450°F/100% steam in a combi oven; and you have a consistency problem as both were stretched in a lopsided fashion so one side was thin crust and the other was Neapolitan. $7.64 on sale at Whole Foods with Amazon Prime is a good price (I'd never pay $37.50 for a frozen Pizzeria Bianco from GoldBelly!)
Brian Spangler is such a raging weirdo leftist angry man in person. Its hard to support someone who can't keep their politics out of their businesses. He pisses off a lot of people and is quite a jerk.
I have the pleasure of operating a mobile Neapolitan-ish pizzeria in the town next to Bill and our trailer finds itself in Rexburg often. Bill has been a great friend and colleague. You’ll be hard pressed to find a more kind pizzaiolo willing to offer help and advice.
I just want to say that The Bread Baker's Apprentice, changed my life. I've had it for less than a year but from the day I got it I started working my way through all the baguette recipes. I've been making 4 poolish baguettes twice a week ever since. I live off grid in Alaska with my wife and daughter, and last year I dug up about 100 pounds of clay that I plan on using to build a wood fired oven . Thank you from the depths of my soul for genuinely making my life better.
My Dad always took us to the Shakey's Pizza Parlor in the 60's in Southern California. The parlor had a player piano always playing and on the weekend, they had a barber shop quartet singing. I loved the thin crust and got totally addicted to the taste of fennel in the sausage.
I have been making pizza for my family every Friday night using the Neo-Neapolitan recipe from American Pie. That book is just one of my regularly-used Reinhart books, and I've bought another copy of it for one of my brothers who wants to enter the Pizza Night world. Brother Juniper's Bread Book was the first bread book I bought--the Struan recipe is probably in my top three favorite bread recipes of all time. My wife and kids, and many others, thank you! Greetings from Winterport, Maine! (Though we moved from Greenville, SC - we were practically neighbors (smile)). Thanks for this vlog!
Barbara from Shark Tank was scheduled to be in this video. But, when the studio reached out to her…she stated SHE WAS OUT shopping with friends. But, luckily…Mr. Wonderful was there to make Cha Chi Napoli an offer he simply couldn’t refuse
