April 20, 2011 - 11:50pm
% 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
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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
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
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.
Thanks spacyand rossnroller. I' ll post any experiments. Patrick