I have several IP and make yogurt frequently: 24hr is Low temp (90° F) for proofing bread. (Arrggh!) Apparently I caught it quickly enough this time, because we still essentially have yogurt, and this is definitely better than the weird, sweetened milk I had last night. It works! The texture is still slightly funky, but I’m not sure if that’s due to remaking it, or because the unnamed kidlet turned the heat up to 155 degrees again. I hoped so, ’cause that’s a lot of milk! The Verdict I whisked each jar of (failed) “yogurt” with new starter, and attempted to incubate it again. Nobody likes to throw away food - and certainly not raw milk, which is not alway easy to obtain in the first place - so I decided to try a page out of soapmakers’ book, and see if I could “rebatch” it. Someone, who shall remain nameless, turned the dehydrator up to 155 degrees while it was incubating the yogurt. Well, when I moved on to the next stage of my experiment, I discovered the reason for the failure. I was totally at a loss as to why it didn’t set up, as I’d done everything the same as the last two times. Well, I did get more milk, to continue the yogurt experimentation, and made yogurt again over the weekend.
Just put dough in a glass bowl and cover tightly with plastic wrap. You can store this in the fridge (poking down as needed) for 2-3 days. But, the longer it sits, the more those flavors will develop and groove with each other. In a pinch, you can have this dough ready in under an hour.You want to add in enough to make sure the dough isn't sticky to the touch but is still moldable and stretchy. When kneading your dough, you'll probably have to add in some flour, depending on your climate.This helps make sure your pizza dough stays nice and airy. To spread you pizza dough for baking, place the dough ball in the center of a pan and gently use your fingers (kind of like playing a piano) to spread from the center out.Just knead enough to make sure the dough is nice and smooth before the second proof. Don't over-knead! Working it too much will give the gluten in the dough a super chewy texture.If you're looking for an easy recipe for great, attainable pizza dough, you've found it! If you're looking for ultra-authentic pizza dough recipe that requires special pizza flour and 8 hours of proofing, keep looking. I wanted to make a recipe that was easy to whip up for a family.
Now, you're going to see some fancy-schmancy pizza dough recipes out there. Proofing pizza dough in the Instant Pot takes about as much effort as ordering takeout or baking a frozen pizza! It might seem intimidating, but it really isn't all that difficult to make this absolutely amazing homemade pizza dough. Let me tell you - the Instant Pot is a game-changer for making dough!Īs it turns out, the Instant Pot is great for proofing pizza dough as well. Plus, I love reducing the amount of dishes needed in the process. Scalding milk and letting dough rise in a warm (but not too warm) pot couldn't be easier. It's kind of a one-stop-shop for doing everything you need to your dough. I've shared before that I love making cinnamon rough dough in an Instant Pot.
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