Sourdough pizza talk
I'm on my second batch of Sourdough pizza. My first batch was all water for liquid, and I found it disappointing.....that's a relative disappointment.....us "Fresh Loaf" bakers are looking for always better or best. I found the finished product a little doughy.......My guests loved it, but I was critiqueing as I ate.....my first pizza dough since joining "The Fresh Loaf" was the Neo-Neapolitan from Reinhart's pizza book.....excellent! It's what I compare all my efforts to.
My second batch of Sourdough pizza, I used milk for the liquid......this pizza, which I'm eating as we discuss, is picture perfect.....Nice rounded, bubbly outer rim of crust, the pizza is crispy from the center to the edge, and the crumb is beautiful....nice bubbly crust.....but it is a little on the chewy side.....very good taste.....
Lately, I'm debating on the texture of sourdough product vs. yeasted product. I find the texture of yeasted product to be generally better....lighter, a little springy (lively), and usually good crumb...and sourdough products tend to be a bit heavier.....my breads rise just as much, but the crumb texture tends to be a little more chewy?, and the bread feels heavier, even though it's the same weight and size. ....but the sourdough always taste better......
Any comments on the digestability of sourdough versus yeasted dough? I wonder if the sourdough with it's yeast and bacteria culture may be more digestible for us?