Tina- I live in TN, but IHGS lives outside of Indianapolis. Hmm not sure what she meant. I know she makes a butternut squash macaroni that has 1/2 cup nutritional yeast in it for 4 people. she also uses more than 2 tbsp in a vegan ceasar salad dressing etc. So in those meals an individual would eat more than 2 TBSP in a portion. When she sprinkles it on a bowl of popcorn, she probably eats 1 tbsp. We have recently started using it. We aren't vegans or even vegetarian, but we are cooking more and more vegetarian meals. Most of the time we just use it salad dressings, dips or sprinkled in bread coatings or on roasted vegetables. My husband and daughter like it on popcorn, but I don't.

Foodon: Here is the Recipe I was going to put in the Calzone Thread The Pizza Dough Recipe is in here. Maybe they will pick up on it. Photo's didn't come in. - - - - - - - - - - - - Cooking in Cleveland "A thriving household depends on the use of seasonal produce and the application of common sense." ~ Olivier de Serres Stromboli After making the Calzone, wanted to try my hand at Stromboli. I made Lou's pizza dough, divided it in three pieces. Just rolled them out thin, about 8X14 inches and spread fillings over top. Roll them up and cut slits in the top and brushed with an egg wash. Fillings of broccoli and mozzarella, pepperoni and mozzarella and roasted red peppers, onions and mozzarella. The food critic and DS were very happy with the results. Place on a lightly-oiled baking sheet. Bake in a preheated 425 degree oven 20-25 minutes. Posted by OhioMom 2 comments Labels: Bread Calzone ...."I get by with a little help from my friends" I made a batch of Lou's pizza dough yesterday, wanted to make Calzone. I have never made them so I contacted my friend Lucy for help. Thanks Lucy for all your hints and tips ! A Calzone is an Italian turnover, made with pizza dough and filled with cheese, vegetables or meat.  Lou's Pizza Dough 3 cups all-purpose flour 1 cup whole wheat flour 1 tsp. salt 1 pkg. Active Dry Yeast 1/2 cup warm water 1 Tbsp. sugar 1/4 cup oil 1 cup warm water Mix yeast with 1/2 cup warm water and sugar, let proof. Add oil and 1 cup of water to yeast mixture, stir. Combine flours and salt, add to yeast mixture. Knead on dough hook for 5 minutes, or by hand for 10. Add enough AP flour to the Dough to make a Soft ball of Dough Cover and set in warm place till dough doubles in bulk. Punch down, divide into quarters for Calzone. Filling: Large bunch of broccoli, chopped up 1/2 cup Ricotta cheese 1/2 cup mozzarella cheese 1/4 cup parmesan cheese 1/4 cup Feta cheese Cook broccoli in boiling water for about five minutes. Combine cheeses in a bowl. Take one quarter piece of dough and pat out into a circle, mound filling in center.  Fold dough over and seal edges well. I used an egg wash on top of mine. Place on a lightly oiled baking sheet, or a baking stone if you have one. Calzone fresh from the oven, oozing with melted cheese.  Posted by OhioMom Welcome to homecooking with seasonal, locally grown produce. My recipes are simple

I buy the double package too like Ruthie G and I just keep mine in the refrigerator, in a canister that the light can't get to very well. I looked at my last package I am using and it expired October of last year. Still going strong. I have a big batch (9 cups flour) of refrigerator rolls in the refrigerator that I made this week. I will probably use some of it tomorrow. I am not sure how you can test a small package and use it in your bread machine, if you put your liquids in first and the yeast on top. I have never put the water and yeast together in a bread machine and made bread that way. Has anyone else ever done that? Sue

When to add salt… Not only does salt control the yeast and add flavor, it also strengthens and tightens gluten. If you wait to add salt after the gluten has been well-developed, the dough is easier to knead and the gluten develops faster. Once the salt is added, the dough will literally tighten. Adding salt early or late is a choice. It’s usually added early when using the direct dough method just to keep things simple and make dough quickly. If you tend to be forgetful, add it early because bread/pizza crust without salt is at best, insipid. If you want to develop the gluten quickly, add it late during the last minutes of kneading to strengthen the dough, just before it’s set to rise. Just don't add the salt to the proofing water with the yeast/sweetener. That's a place where salt can kill the yeast. If you are using a bread machine you can still choose to add the salt late – wait to add it at the add-in beep. It will be easier on your bread machine since the dough will be less “tight” during kneading. Depending on the type of crumb I want to achieve, I may wait to add the fat AND the salt at the add-in beep. If you add fat early in the mixing it “shortens” the gluten strands and you will get a close, even crumb (better for sandwich-type bread when you need the bread to hold a spread like mayo). By waiting to add fat late in the kneading, you will get a more open and irregular crumb (better for toasting – butter and jam setteling in all those nooks and crannies). You can make the same enriched recipe and add the fat early on one loaf and add the fat late on another loaf, and get different results in the crumb structure and the size of the loaves. The one where it is added early will be smaller/shorter than the loaf where it is added late. Tip if you are adding salt late. The type of salt can make a difference in how well it gets mixed in. If you are adding salt late, DON’T use regular table salt because it doesn’t mix in quickly and won’t get distributed throughout the dough. Choose flaky sea salt or Diamond Crystal kosher salt because they blend in faster. Another tip, or rule of thumb: If you are reducing the salt in yeast bread, be sure to reduce the yeast by the same amount. Example: If you reduce the salt by 50%, then reduce the yeast by 50%. If you don’t, you’ll find the dough will proof too rapidly and you could easily over-proof it, especially if you normally use a timer rather than checking the dough. Use a dough-rising bucket so you know by looking when the dough has doubled in bulk. If the dough comes up to the 1-quart line in the dough-rising bucket when you pat it in, when it reaches the 2-quart line you will know it has doubled in bulk. Dough can’t tell time…. It’s more about the strength of the yeast, hydration of the dough, and the ambient temperature that determines how quickly or slowly it takes to rise.