San Juan Island area is a beautiful place to live. The locals are very friendly, it has been fun to meet new people. I attended a transportation meeting to see about road safety and bike trails. I joined a prayer group from the church I attend and I was able to help out at the local soup kitchen this week and bring some of my bread.
This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a starter (natural levain) and commercial yeast. It is featured on pizzaquest.com:
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.
I was able to obtain a 50lb bag of Power-High Gluten Flour from Pendleton Mills. Before I came to Hawaii, one of my favorite bread flours to use was the Pendleton Mills Morbread flour. I will have to say that from my experience, Pendleton Mills mills some fantastic flour! However, when I first tried using the Power flour with my formula for testing flours- (see former flour testing posts) I couldn’t use the formula because the gluten amount was so high, it sucked up the water. Remember that the highter the gluten, the more it absorbs water. This flour is rated around 14% protein content, when many bread flours are from 10 – 12%