BigLarry's blog

My first attempt was far too bready and had too thick a shell but this second lot where very "family friendly" AKA gone in 60 seconds.

Credit for the recipe comes from the Instructables site.

Donuts

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total)
1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cup (530ml) milk, scalded and cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
oil for frying

Glaze

Hi all - pizza time!

I've been making pizza for a couple of years now, it's been an uphill battle at times but am now in a position where i'm "comfortable" inviting friends round and baking pizza - which in fairness I guess was always my goal.

After trying many (and I mean many!) dough recipes, this is by far my favourite and it's taken from Tony Gemignani's "The Pizza Bible" book. It makes simply the best pizza (my wife disagrees, she prefers a much more crips and thin base with no lovely scrumptious dough handle around the rim).

So I thought I'd experiment a little and try a rye flour. I'm a very amateur baker so please bare with me if my terms aren't the correct ones!

Starter:
50g canadian flour (14.2% protein) - bought from Sainsbury's, UK
50g water

I left this for 10 days, halving it every day and replacing that with fresh flour and water.

Bread:
350g Dove's Farm White Rye Flour
100g Canadian White Flour
100g of my above starter
300ml water
10g salt