View Full Version : Help!!! Help!!!! Calzone Help Now!!!
07-20-2007, 08:34 PM
Hi All!!! My best friend and I are here making Alissa's CALZONES... But, we are finding that the dough is ***NOT*** a dough-like consistancy!!!! It is sorta watery... We added some more sprouted Buckwheat already...almost a cup more, but the consistancy is still watery instead of dough-like... IS THERE ANYTHING WE CAN DO NOW???
07-20-2007, 08:37 PM
Okay - take a deep breath! Good. Now, do you have any nut pulp from making nut mylk? No? Yes, if yes, add some of that, if not, how about grining up sunflower seeds, or another nut and add that until it is a dough-like consistency? That should help...
Keep breathing! If it still isn't cooperating, just flatten it out and make a pizza crust! ;)
07-20-2007, 08:43 PM
Thank you!!!! You're a GEM!!!!!!!!!!!!! I don't have any nut milk, so I'm gonna try the sunflower seeds! I'll let you know how it comes out!!! We're still Breathing!!!
07-20-2007, 09:08 PM
O.k....so, now we added the sunflower seeds...nothing changed... So, we added some ground almonds and it's thicker and the taste has changed somewhat, but it's still not "dough-like" .... What exactly does "dough-like" look like... Can I get away with "thick" or is this something that needs the consistancy of "dough" that needs to be kneaded...
07-20-2007, 09:09 PM
Did you add the flax? Perhaps it needed more soaked flax seeds. I think that holds it together.
07-20-2007, 09:15 PM
Oh My Goodness!!!!!!!!!! You Are Such A Wonderful Wonderful Person!!!!!!!!!!!! The Flax Is Sitting In A Cup!!!!!!!!!!!!!!!!!!!!!!!!!!!! Ha, Ha, Ha, Ha, Ha, Ha, Ha, .... We're Gonna Add It Now And See What Happens!!!! It Just Goes To Show Two Heads Are Not Better Than One!!!! (smile)
07-20-2007, 09:16 PM
It will be more like what the "dough" is like when making raw pizza crust, not like dough you think of with SAD dough where you can roll it out, knead it, etc....you'll have to spread it just like you do crackers, pizza crust, etc.. Adding stuff to it may possibly ruin it. If you followed the ingredients/directions to a tee, then the way that it is is the way it should be.
07-20-2007, 09:23 PM
O.k.... So, will the nuts ruin it? Should we even bother to make it up or should we just scratch it and start fresh... We're assuming that this has been made before and because nuts are like a thickener, we are wondering if it's still o.k.....
07-20-2007, 09:33 PM
Well, I'm just saying that adding stuff to make it thicker may change it up. I wouldn't throw it out but just keep that in mind next time you make it. I added a picture in my previous post (click on it to enlarge it) of what it looks like from when I went to training in '05. (Alissa pictured making the dough). It should be thick and not runny/watery, but it's not gonna be a firm, stiff dough like what we think of when we think of SAD dough.
07-20-2007, 09:38 PM
O.k.... Thank you soooo much!!! It actually DOES look like that!!!! So, we're gonna try it and hope for the best!!!! You're such a GEM!!!! I knew you were a "pro"!!!!
07-20-2007, 09:41 PM
Great! Thanks for the compliment :) Also, when the time comes to start piling on the filling fixin's, here is a thread where I posted photos of how it should look for someone who was having trouble due to making it too thin: http://www.rawfoodtalk.com/showthread.php?p=235284&highlight=calzone#post235284
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