| Jennifer Darling |
Hello. New person here. I hope someone can help me salvage some
calzone dough. I accidentally put in too much water (about twice as
much as called for in the recipe). I'm working on a second batch of
dough, but I'd like to salvage the first one. (I hate to waste 4 cups
of flour.) Can I simply add more flour, salt, yeast, and olive oil,
in the correct proportions, to make up for the extra water? Does it
matter that it had been mixing for about 8 minutes (and is now sitting
in my refrigerator)? Finally, assuming it can be salvaged, do I need
to use it right away, or can it be stored (refrigerator? freezer?),
since I don't relish making 3 batches of calzones tonight.
Thanks in advance for any help.
|
|
|
| Vox Humana |
"Jennifer Darling" <darlingjs@sbcREMOVETHISglobal.net> wrote in message
news:5kvjk01j045up3d447bms13luau72h8cj8@4ax.com...
> Hello. New person here. I hope someone can help me salvage some
> calzone dough. I accidentally put in too much water (about twice as
> much as called for in the recipe). I'm working on a second batch of
> dough, but I'd like to salvage the first one. (I hate to waste 4 cups
> of flour.) Can I simply add more flour, salt, yeast, and olive oil,
> in the correct proportions, to make up for the extra water? Does it
> matter that it had been mixing for about 8 minutes (and is now sitting
> in my refrigerator)? Finally, assuming it can be salvaged, do I need
> to use it right away, or can it be stored (refrigerator? freezer?),
> since I don't relish making 3 batches of calzones tonight.
>
> Thanks in advance for any help.
Yes, you can work in more flour, salt, and oil. You don't have to add more
yeast if you don't want to. Knead it to the proper consistency and
refrigerate it. It will slowly rise in the refrigerator in a day or two.
The results should taste better than when you do a quick rise. You can keep
it for about a week. After that it start to get rather sour and smell of
alcohol. While I tend to be rather thrifty, four cups of flour is about a
pound which costs about 30 cents. It may not be worth the hassle when you
think about it.
|
|
|
| Jennifer Darling |
On Thu, 16 Sep 2004 21:59:20 GMT, "Vox Humana" <vhumana@hotmail.com>
wrote:
>Yes, you can work in more flour, salt, and oil. You don't have to add more
>yeast if you don't want to. Knead it to the proper consistency and
>refrigerate it. It will slowly rise in the refrigerator in a day or two.
>The results should taste better than when you do a quick rise. You can keep
>it for about a week. After that it start to get rather sour and smell of
>alcohol. While I tend to be rather thrifty, four cups of flour is about a
>pound which costs about 30 cents. It may not be worth the hassle when you
>think about it.
Thank you so much! You're probably right about the hassle vs. the
cost, but I just hate wasting stuff. Given the amount of refrigerator
space I have right now, it'll probably go in the trash. This info
will be helpful in the future, though, since these kind of mishaps
are, unfortunately, not completely unknown to me.
This dough may make a good pizza crust. One more question: If I use
it for pizza, could I parbake the dough and then freeze? I'm
obviously a bit of a novice here.
Thanks again.
Jennifer
|
|
|
| Vox Humana |
"Jennifer Darling" <darlingjs@sbcREMOVETHISglobal.net> wrote in message
news:s04kk05bec1dl2f3vf53h3okkb9l9er0rm@4ax.com...
> On Thu, 16 Sep 2004 21:59:20 GMT, "Vox Humana" <vhumana@hotmail.com>
> wrote:
>
> >Yes, you can work in more flour, salt, and oil. You don't have to add
more
> >yeast if you don't want to. Knead it to the proper consistency and
> >refrigerate it. It will slowly rise in the refrigerator in a day or two.
> >The results should taste better than when you do a quick rise. You can
keep
> >it for about a week. After that it start to get rather sour and smell of
> >alcohol. While I tend to be rather thrifty, four cups of flour is about
a
> >pound which costs about 30 cents. It may not be worth the hassle when
you
> >think about it.
>
> Thank you so much! You're probably right about the hassle vs. the
> cost, but I just hate wasting stuff. Given the amount of refrigerator
> space I have right now, it'll probably go in the trash. This info
> will be helpful in the future, though, since these kind of mishaps
> are, unfortunately, not completely unknown to me.
>
> This dough may make a good pizza crust. One more question: If I use
> it for pizza, could I parbake the dough and then freeze? I'm
> obviously a bit of a novice here.
>
Bread is incredible adaptable. You can cool rise the dough in the
refrigerator. You can put the dough in the freeze before or after the first
rise. You can partially bake the pizza crust and then freeze it.
I know there has been a long thread about making bread with a formula. I
generally don't measure the liquid when I make bread. I just add enough to
make the dough the proper consistency. It is hard to add way too much water
that way. If you have a food processor, you might consider trying it when
you make your dough. I use instant yeast (AKA bread machine yeast) and add
it to the flour and other dry ingredients in the bowl. I pulse to
distribute the ingredients and then turn the machine on and start adding the
wet ingredients - milk, water, oil, eggs, soften butter, etc.. When the
dough forms a ball and starts rotating in the bowl, I stop adding the liquid
and let it run for about a minute or until the ball rotates around the bowl
about 40 times. At that point the dough is ready for the first rise in a
oiled bowl. It's very quick and there is no mess as the FP bowl contains
all the flour and then goes into the dishwasher.
|
|
|
| Anita P. Ness |
Jennifer Darling <darlingjs@sbcREMOVETHISglobal.net> wrote:
> I'm working on a second batch of
>dough, but I'd like to salvage the first one. (I hate to waste 4 cups
>of flour.)
Do the math sweetie...you might be disposing of 65 cents of flour. Most people
wouldn't bend over to pick up six dimes in the parking lot at the mall.
|
|
|
| Jennifer Darling |
On Fri, 17 Sep 2004 00:12:57 GMT, in rec.food.baking you wrote:
>Jennifer Darling <darlingjs@sbcREMOVETHISglobal.net> wrote:
>
>> I'm working on a second batch of
>>dough, but I'd like to salvage the first one. (I hate to waste 4 cups
>>of flour.)
>
>Do the math sweetie...you might be disposing of 65 cents of flour. Most people
>wouldn't bend over to pick up six dimes in the parking lot at the mall.
>
>
Noted previously. The issue for me isn't cost, but just a
constitutional aversion to waste. Plus, I like the idea of recycling
a mistake into something useful--in this case it will probably be
pizza dough. And, thanks to Vox Humana's very generous replies, I've
learned a bit about dough and how forgiving it can be.
Jennifer
|
|
|
|
