What is your recipe for pizza crust? ... [Non-text portions of this message have been removed]Message 1 of 4 , Sep 1, 2002View SourceWhat is your recipe for pizza crust?
At 09:55 PM 8/29/02, you wrote:
>At 04:46 PM 8/28/2002 +0000, you wrote:[Non-text portions of this message have been removed]
> >Hi Heidi,
> >The kefir grains do not seem to be growing very much. How long did it
> >take you to get enough to give away a few? Do they grow faster if
> >they are left out for a time(overnight?) on the counter or will they
> >multiply just as fast in the refrigerator?
> >I am enjoying the kefir very much.
>I don't really know. It seems like they stayed the same size forever then
>suddenly started growing like mad (kind of like my kids!).
>They seem happiest when they are out most of the time. I let the milk
>set for about 24 hours, sometimes more if I'm busy. Then I spoon out
>the grains into a clean container and add milk., and put the kefir in
>the fridge. So the grains are *never* in the fridge, unless I have too
>much kefir. Probably not letting them get cold makes them grow faster.
>Putting the grains in the fridge makes them grow (and eat) very slowly.
>If you want them to grow but it makes too much kefir, then use the
>extra kefir to do stuff like make jerky, roasted nuts, tenderize meat,
>make cookies, make pizza crust, or feed the chickens.
>It seems a little strange leaving the grains out on the counter
>at room temp: people coming to my house can't figure out why
>I keep forgetting to put the milk away! LOL
>[Non-text portions of this message have been removed]
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... It s a variant of the one off Dom s site: Flatbread 1 cup flour (I use sorghum) 1 tsp. xanthan gum salt cayenne, garlic, dried onion, cheese, herbs --Message 1 of 4 , Sep 1, 2002View SourceAt 12:56 AM 9/1/2002 -0700, you wrote:
>What is your recipe for pizza crust?It's a variant of the one off Dom's site:
1 cup flour (I use sorghum)
1 tsp. xanthan gum
cayenne, garlic, dried onion, cheese, herbs -- whatever you feel like, OR
cinnimon, nutmeg, sugar (for the sweet toothed)
1 tsp baking powder, if you want (esp. if you don't want to let it rise much).
1 cup kefir
1 or two eggs, if you feel like it. If you want it more fluffy, beat the
whites separate until stiff, then mix in.
If you mix the kefir and flour (no eggs) and let set for 2 days, you'll get
REALLY sour sourdough, which I like, but not everyone does.
Add liquid or more flour until the mix is about like toothpaste or
frosting. Put it on an Exopat mat or parchment paper (see www.cooking.com,
search on Exopat), spread it out a little, then put another Exopat on top
and flatten it with a spatula, your hands, or a baking sheet, until it is
as thick as you want it. Let it set for a half hour or so -- it will rise
some, or longer if you want. Then peel off the top Exopat (it comes off
after it sets a bit. You can dribble or spray olive oil on top if you want,
For crackers, make the bread thinner and cut into pieces with kitchen
shears. Then re-bake at a really low temp til dry, or put in a dehydrator.
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