I am using 50g of sd starter for 485g of dough at 70%. My question is is that too much sd for an overnite rise at probably 70 degrees? I could put the dough into the frig. overnite . Any ideas? Patrick from Modesto
I wil see in the am. good nite Patrick
I never had a problem using 15%-20% of my total in the form of starter. yours is less...
That is on the low side IMO. My sourdough peaks at about 12 to 14 hours for a 100 grams starter to 500 grams of dough expansion at 100 percent hydration and about 74 degrees.. You are doing about twice that which should add a couple of hours and at a lower hydration which should make it slower stiil and the lower temperature should make it slower so I would think you would be close to an 18 hour peaking time.
For pizza it should be fine any time from 12 to 24 hours for pizza is in my experience much more forgiving than bread wrt proofing. I would not refrigerate it unless you want it days later.
I get great results using 15% of my pizza dough as starter, 70% hydration. I make the dough several days before following Jeff Varasano's technique which is linked below and widely posted on this site too. Each dough is placed in an lightly oiled plastic container and put in the fridge.
Overnight is fine. He recommends minimum 3 day cold refrigeration to mazimize flavor, and up to 7 days. My 5 day old SD pizza dough is superior to one day old and one day old is far superior to typical yeasted pizza dough. See the link above and you will learn more about pizza than you ever thought possible - from a tru fanatic! Note the slightly off white color that can only come from a period of fermentation. White dough made from yeast tastes pale in comparison...
Hope this helps, Good luck!!