Gradual building of sourdough pizza dough
I intend to try this.. build pizza dough gradually over several days..
I mean.. build a small amount of levain from a sourdough seed, or a piece of dough from the previous batch (chef as the French call it), leave in room temperature until it collapses and overferments a bit, then add water and flour, and keep repeating and building up as such for a few days or even a week, until I make up the desired final dough weight at baking day. Then keep a piece of it to build the next dough, and so on. The intention is to get a richer complex flavor and reserve the beneficial flora when avoiding the use of a fridge for sourdough. Professor Raymond Calvel says :
the storage temperature should be kept at l0°C (50°F) or slightly higher in order to preserve intact the flora that make up the natural levain or "sourdough." At a temperature lower than 8 to l0°C, part of the flora is damaged, and the bread loses some of its distinctive characteristics. That is not to say that fermentation is inhibited: the chef and the sponges rise correctly, but the resulting loaves do not have the distinctive aroma of bread made with a natural levain.
Tom Lehmann also told me that..
In all probability, room temperature fermentation is going to be the best when using a sourdough starter.
Does anyone has experience with that RT gradual dough build method ?