Wednesday, March 19, 2008

Experiment #136

cover on for 10 minutes at 475 and then off for 30 minutes at 400. Made with 1 cup starter.
another excellent bread, but the crust is still a little too thick. Have not yet been able to make a thin crust.
The hornos photo is from the Isleta Pueblo

Monday, March 17, 2008

Gluten Free Pizza

The other night at Grand Central Cafe, Elise and I made a gluten free pizza that might be of interest to a lot of people. To begin, we crushed up some corn tortilla chips on a circular pizza tray, and then we spread cheese on the top. We placed it into the brick oven until the cheese melted and fused the chips together. After taking the tray from the oven, pizza sauce and various toppings were added and it was sent back into the oven. The pizza baked for about 5 minutes and we sliced it up and served it. Yes, it was a little weird, but gluten free pizzas are always a little strange. However, people who are gluten intolerant are used to foods that are a little different. The pizza was in fact, quite good.
Next time I'll try to take some photos.

Sunday, March 16, 2008

High Cost Of Wheat

Consider making thin crust pizzas because they use about half the flour that a "standard" crust pizza uses. The cost of wheat has gone through the roof, and the cost of flour will follow, and we can blame this on George Bush and his failed presidency.