tag:blogger.com,1999:blog-4689405125611757524.post966423183622331273..comments2024-03-26T14:00:15.137-07:00Comments on Farm Fresh Feasts: Buttermilk Crust Pizza with Pepperoni and Four Cheese ToppingFarm Fresh Feastshttp://www.blogger.com/profile/12041936193523304515noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4689405125611757524.post-74327693711123406202021-10-11T09:57:55.044-07:002021-10-11T09:57:55.044-07:00Hmm, Delores, that hasn't been my experience. ...Hmm, Delores, that hasn't been my experience. Let's try and troubleshoot this. How old was your yeast?Kirsten Madaushttps://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-91043482965353686862021-10-11T09:56:55.582-07:002021-10-11T09:56:55.582-07:00Camila,
Thank you! My family likes our Friday Nigh...Camila,<br />Thank you! My family likes our Friday Night Pizza Nights and I sure like using up what we've got.Kirsten Madaushttps://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-48239222471993274922021-10-11T08:50:51.990-07:002021-10-11T08:50:51.990-07:00my mouth is watering! Sounds incredibly yummy :) C...my mouth is watering! Sounds incredibly yummy :) Can't wait to try it. Thanks for such a nice recipe.Camila @ Microwave Choicehttps://bestmicrowavechoice.com/noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-64188815819318954472021-08-26T12:03:16.119-07:002021-08-26T12:03:16.119-07:00When the pizza makers increase the baking time fro...When the pizza makers increase the baking time from 7 minutes to 14 minutes, the dough can boost the antioxidant contents up to 80%. The temperature can be fixed from 204 C to 285 C to raise the antioxidant level up to 60%. The pizza makers can extend the time taken for fermentation from 18 to 48 hours, then the antioxidants will be raised automatically. To conclude, if these tips are followed by the pizza makers perfectly, there is nothing wrong in eating it often. <a href="https://www.diabetesiq.com/little-caesars-for-people-with-diabetes-everything-you-need-to-know-1nmkrtw" rel="nofollow">little caesars for diabetic menu</a><br />pizzamomwesthttps://www.blogger.com/profile/09938924368926087763noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-53284239903344191802020-03-23T13:40:07.406-07:002020-03-23T13:40:07.406-07:00I have never been happy with any pizza dough recip...I have never been happy with any pizza dough recipe however as of this writing I am trying your recipe. The dough has been sitting for 2 hours and it has not risen. Hopefully it comes out goodDolores Royalehttp://www.theitalianva.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-17323223116545668462016-02-09T08:06:01.426-08:002016-02-09T08:06:01.426-08:00Anon,
Thanks for this recipe, I appreciate it!
I&#...Anon,<br />Thanks for this recipe, I appreciate it!<br />I'm also appreciating having a kitchen scale that can switch back and forth between ounces and grams--my brain gets tired of converting.<br />Kirstenhttp://www.farmfreshfeasts.com/noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-76832840625153398022015-06-09T13:51:43.103-07:002015-06-09T13:51:43.103-07:0020 oz. King Arthur Bread Flour
7g Kosher Salt
13.6...20 oz. King Arthur Bread Flour<br />7g Kosher Salt<br />13.65 oz. Buttermilk<br />21g Honey<br />1t Active Dry Yeast<br />Olive Oil<br /><br />Sift flour and salt into you kneading bowl. In a Mason/Ball quart jar, add the buttermilk and honey. Shake the two together. Place quart jar into lightly boiling water until it reaches 110 degrees. Stir/swirl jar while bringing up to temperature. Add yeast, cover with cap and shake for a few seconds. Remove cap and let activate for about ten minutes. Add liquid to flour and turn kneading hook mixer (kitchen-aid) on to setting 1 for five minutes. Let dough rest in mixer for five minutes then turn mixer back on for another five minutes on setting 2. Split dough in half and place in olive oiled bowl/dough pans. Place in refrigerator for at least 24 hours (can go several days). Bring out of refrigerator at least an hour (better two) prior to baking pizzas.<br /><br />Enjoy! <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-3101124486487504862015-02-14T19:20:40.708-08:002015-02-14T19:20:40.708-08:00Top,
Thanks for stopping by!Top,<br />Thanks for stopping by!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-27545944004124913992014-10-09T17:49:54.163-07:002014-10-09T17:49:54.163-07:00This recipe is different from the one that I use f...This recipe is different from the one that I use for my pizza, but sounds really good. I am going to try this one. Thanks for sharing.Top Seattle Divorce Lawyer servicehttp://www.divorcelawyersseattle.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-80751375705661416932013-06-24T18:37:08.367-07:002013-06-24T18:37:08.367-07:00Heather,
Thanks for your pancake recipe--my daught...Heather,<br />Thanks for your pancake recipe--my daughter is branching out this summer and working on pancakes, so we'll try it.<br /><br />Buttermilk is marked down a surprising amount if you know where to look, at least around here.<br /><br />Thanks for hosting!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-84443176020530134812013-06-24T12:40:37.051-07:002013-06-24T12:40:37.051-07:00you had me at .15 cents. And just in case you eve...you had me at .15 cents. And just in case you ever find another killer deal...here is my recipe for buttermilk pancakes. http://inherchucks.com/2012/06/02/buttermilk-pancakes/. <br /><br />Thanks for sharing and linking up!Heather @ InHerChuckshttps://www.blogger.com/profile/00607752073853779712noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-70296027921080625302013-06-18T04:28:38.317-07:002013-06-18T04:28:38.317-07:00Anyonita,
Thanks so much for hosting!Anyonita,<br />Thanks so much for hosting!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-3709010900045340322013-06-17T22:55:54.877-07:002013-06-17T22:55:54.877-07:00I'm so glad you shared this clever idea with u...I'm so glad you shared this clever idea with us! :)AGhttps://www.blogger.com/profile/16166522625192846734noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-18635508681797770662013-06-13T04:59:22.281-07:002013-06-13T04:59:22.281-07:00Karly,
Thanks for pinning this! I appreciate it!Karly,<br />Thanks for pinning this! I appreciate it!Kirsten@FarmFreshFeastshttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-73223294372322600992013-06-08T13:35:56.522-07:002013-06-08T13:35:56.522-07:00What a pizza! Thanks for linking up with What'...What a pizza! Thanks for linking up with What's Cookin' Wednesday!Anonymoushttps://www.blogger.com/profile/15514956133338105723noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-37488991311999417032013-06-08T10:49:21.395-07:002013-06-08T10:49:21.395-07:00Amy,
I love using up stuff I've got in ways th...Amy,<br />I love using up stuff I've got in ways that the kids will eat, which translates into pizza dough fairly often.<br />Thanks for stopping by!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-39775018126693300612013-06-05T11:55:35.933-07:002013-06-05T11:55:35.933-07:00Looks delicious! I always love trying out new dou...Looks delicious! I always love trying out new dough recipes!Amyhttps://www.blogger.com/profile/06489846082214132063noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-21996991220625349212013-06-03T20:34:17.327-07:002013-06-03T20:34:17.327-07:00Sarah,
My list of recipes I've made & phot...Sarah,<br />My list of recipes I've made & photographed that need to be turned into blog posts is long, and getting longer every day. I don't know which is worse? I never know what I'm going to make until I get ingredients in front of me, but I know what I've got to write up!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-51037802032344583842013-06-03T20:32:39.251-07:002013-06-03T20:32:39.251-07:00Meghan,
I'm waiting to hear about your pizza! ...Meghan,<br />I'm waiting to hear about your pizza! You may call her Shirley.<br />Perhaps I'll incessantly blog about the biscuit process, complete with photo collages, so we can all share in the joys.<br />Thanks!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-27647762629297796392013-06-03T20:31:09.918-07:002013-06-03T20:31:09.918-07:00Abbe,
If the photo helpers would just pick up thei...Abbe,<br />If the photo helpers would just pick up their backpacks off the floor, and put their dishes in the sink, and wash their own laundry . . . . they tend to create more work, now that I think about it. Hmmm. I suppose it's too late at this point ;) .<br />Thanks for stopping by!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-42142409253239360272013-06-03T20:27:01.506-07:002013-06-03T20:27:01.506-07:00Donalyn,
I'm so glad I'm not the only one ...Donalyn,<br />I'm so glad I'm not the only one not frightened by sell by dates!<br />At the food bank we keep dry goods a full 18 months after their 'best by' dates, so it's like the Pirate Code to me "more of a guideline, really" (we've been watching a lot of Pirates of the Caribbean lately).<br />Thanks!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-1562444919979035182013-06-03T08:21:18.215-07:002013-06-03T08:21:18.215-07:00I love buttermilk! I have used it in just about ev...I love buttermilk! I have used it in just about everything, except pizza dough. Now I have another thing to try! I have a list of recipes to try that gets longer every day (many of them are yours!). Thanks!<br />Sarah<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-52884765025310558472013-06-01T18:00:30.653-07:002013-06-01T18:00:30.653-07:00Life is too short to eat tasteless food, and I pic...Life is too short to eat tasteless food, and I picked up some yeast today at the grocery store with you (and pizza dough) in mind. I like you high falutin' name for your fancy raspberry goat cheese pizza. After you teach your son how to make biscuits, please feel free to send him my way. ;)<br />Meghan@CleanEatsFastFeetshttp://www.cleaneatsfastfeets.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-53787654834933640202013-06-01T16:04:33.451-07:002013-06-01T16:04:33.451-07:00Kirsten, this looks great! How nice to have a CSA,...Kirsten, this looks great! How nice to have a CSA, too. And a helper for your photos! I'd give anything for that!Abbe@This is How I Cookhttp://www.thisishowicook.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-46343586410179549262013-06-01T10:29:48.696-07:002013-06-01T10:29:48.696-07:00I use buttermilk a lot. I also look for it to be o...I use buttermilk a lot. I also look for it to be on sale, because first of all, it is good to use for at least 30 days after the code date - if it isn't moldy, I'll use it for baking. If you plan to use it for baking, it can also be frozen - it might separate a little when it thaws, but it will be fine to use. It also makes great creamy salad dressings, though I only use the fresh stuff for that. Donalyn@TheCreekSideCookhttp://thecreeksidecook.comnoreply@blogger.com