The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

% of sourdough in pizza

patnx2's picture
patnx2

% of sourdough in pizza

I've been reading a pizza blog and there was a discussion about doing long ferments using small amounts of sourdough starter. One user mentioned using a 5% mix with an 18 hour room temp ferment. Does this sound right? I wonder what's the difference in results vs cold ferment. Also could this be used to do artisan bread with what different results.Flavor amd crumb? I will be trying some experements.  Any ideas would be nice to hear if it might same me some mistakes.   Patrick

 

rossnroller's picture
rossnroller

Hi patnx2. I've been home-baking sourdough pizzas for quite a while now. Now and then I try other yeasted recipes, including some that have poolishes and extended fermentations, but to my taste there is no comparison with the flavour you get from a good SD pizza. Then again, I like traditional thin-crust pizzas, so factor that in.

I've got my recipe and directions on my blog, as well as some background you might find interesting. See: Sourdough Pizzas - As Good As Home Oven Pizzas Get

If you've got access to a woodfired oven, so much the better!

Let us know how it goes.

Cheers
Ross

 

 

patnx2's picture
patnx2

about 18 hour warm ferment. warm being about 70F. Any ideas about how or if it could be used with bread with what results? Patrick

rossnroller's picture
rossnroller

That's way too long @ 70F in my experience, patnx2. I retard my pizza dough for as long as 3 days, but that's in the fridge.

As spacey indicates, you'll be battling to get much oven spring if you leave it that long. Even with a thincrust pizza, you don't want it flat and dense and without some nice airy lift in the thicker parts towards the rim.

patnx2's picture
patnx2

Thanks spacyand rossnroller. I' ll post any experiments. Patrick