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Recipes => Recipes => Baker's Corner => Topic started by: TMB on October 13, 2018, 05:46:37 PM

Title: Trying cold fermentation for low carb dough
Post by: TMB on October 13, 2018, 05:46:37 PM

I decided to give a new twist to my low carb dough.  Trying cold fermentation this time to see if I can get better texture and flavor.   Also looking to see if I can use it to make a cracker crust for pizza

Title: Re: Trying cold fermentation for low carb dough
Post by: Pam Gould on October 13, 2018, 07:29:35 PM

So you are refigerating after you mix this up? I do that overnight for my pizza dough then roll it out as thin as possible..will be interesting to see what you get,.  watching  .☆´¯`•.¸¸. ི♥ྀ.

Title: Re: Trying cold fermentation for low carb dough
Post by: DWard51 on October 13, 2018, 08:45:37 PM

Yep, watching this one also.  I love a thin crispy pizza crust.

Title: Re: Trying cold fermentation for low carb dough
Post by: TMB on October 14, 2018, 01:56:31 PM

Reason I am making this is two fold.   One I want to try and make a thin cracker type crust and second trying to come up with a good dough to wrap hot dogs and other meats in.   Also just looking to see how it does  ;)

Title: Re: Trying cold fermentation for low carb dough
Post by: TMB on October 15, 2018, 10:06:16 AM

Here is the first try yes I need a pizza stone and need to trim it better but was very short on time Sunday

Almond dough is a soft dough and has to be treated as such.  Hard to move around like a flour dough

Here is the recipe for the dough......

2 cups Almond flour
1 cup Carb Quick
1/2 cup Vital Wheat Gluten
1/2 cup Starter
1 1/2 tsp salt
1 tsp yeast (Rapid Rise)
1/3 cup water
2 T olive oil
Mixed all dry ingredents well then added starter then water as need to form a ball and let rest before placing in fridge.  This fiirst try I did went 40 hs in fridge before making a crust

Title: Re: Trying cold fermentation for low carb dough
Post by: DWard51 on October 15, 2018, 05:05:34 PM

Fine looking thin crispy crust there Tommy!!!  Gonna try this one for sure.  I would presume the results were good as you posted the recipe (they sure look good anyway)?  Been waiting on one of these experiment recipes with the bread starter for a while.  Thanks

PS - what temp did you bake it at.  And did you pre-bake the crust at all?   I know CarbQuik likes a little lower temps than true flour, but blended may not matter.