Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 Hello, all, My name is Sarah, and I'm new here. I'm a semi-vegetarian, leaning more and more all the time to real vegetarian, and I'm excited to be here to learn and to share. I'm also a freelance writer and editor, which brings me to my wee request (hope it's OK to send pleas for help, and if it's not you'll forgive a newbie and I promise not to do it again). I'm working on a story about getting meat eaters to eat less meat, approaching it from a health perspective. Of course we all know it's healthier to eat a balanced veggie diet, but my editor would like a dietician or doctor to say it in my story. Problem is I don't know any of those sorts of folks, so I was wondering if there's anyone on the board who is a registered dietician who would be willing to speak via e-mail to be quoted in an article about the health benefits of reducing meat in your diet. It would probably take about 10 minutes of your time. In return a newbie will be eternally in your debt. Please contact me offlist at breadbakingwoman if you can help. Thanks so much for welcoming me into your group! I look forward to meeting you all. Warmly, Sarah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 Sarah - I notice that you are " breadbakingwoman " and I actually was wondering something about bread dough today! Perhaps you are not an expert, but have more experience than I do. And if anyone else knows about yeast doughs, please help! I make pizza dough (using a yeast dough) myself (the boys love making their own pizza creations) and I was wondering if I could make it, then refrigerate it. It would be such a time saver. If this is possible...how do I do it, and how long can I keep it? Welcome, by the way, too! Thanks, m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 I would think so, just refrigerate before the second rising, then let it rise before using. Wouldn't keep it too long...just a few days. Veronica At 04:07 AM 1/13/2005 +0000, you wrote: >Sarah - > >I notice that you are " breadbakingwoman " and I actually was >wondering something about bread dough today! Perhaps you are not an >expert, but have more experience than I do. And if anyone else >knows about yeast doughs, please help! > >I make pizza dough (using a yeast dough) myself (the boys love >making their own pizza creations) and I was wondering if I could >make it, then refrigerate it. It would be such a time saver. If >this is possible...how do I do it, and how long can I keep it? > >Welcome, by the way, too! > >Thanks, >m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Yes, you absolutely can refrigerate pizza dough for a few days (I think three is the longest I've done). Let it rise once on the counter, then punch it down and bag it. You'll want to let it warm half an hour or so before using. the cold slows down the yeast, so it won't explode or anything, and when it warms back up it will get active again. It will probably taste more sour the longer you keep it, but if your kids don't mind it's yummy that way. Sarah , " melissa_hopp " <hoppmel@c...> wrote: > > Sarah - > > I notice that you are " breadbakingwoman " and I actually was > wondering something about bread dough today! Perhaps you are not an > expert, but have more experience than I do. And if anyone else > knows about yeast doughs, please help! > > I make pizza dough (using a yeast dough) myself (the boys love > making their own pizza creations) and I was wondering if I could > make it, then refrigerate it. It would be such a time saver. If > this is possible...how do I do it, and how long can I keep it? > > Welcome, by the way, too! > > Thanks, > m Quote Link to comment Share on other sites More sharing options...
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