Sourdough cultures, Camaldoli, Ischia

[barryvabeach]

Re: Sourdough cultures, Camaldoli, Ischia

Tim, thanks, I have used a home made sourdough starter in some pizza and bread and have not been overwhelmed so far - though it may be because my doughs are all 100% wheat. You certainly give this culture a glowing review, clearly worth a $15 investment. I don't have a Forno Bravo oven, but have been playing with my version of a B G E ( a Big Steel Keg ) with lump charcoal, and I just picked up some steel plates to see how they compare to pizza stones.

[Timothy Felix Miltz]

Re: Sourdough cultures, Camaldoli, Ischia

It might be the caputo flour then.

Penn Mac sells it and ships it if you're interested in trying it- it's rather inexpensive considering the product and the world grain shortage going on. I like getting my Grande cheeses from them - it ships cool, and the prices are far better than the super market- their Grande East Coast blend is nice. Just to pass on a good source for pizza supplies. They are out of Pittsburgh, I'm sure if you google them you'll find them.

I like your steel plates idea. I wonder if Iron would hold heat better than steel. Neat though. I just cracked my pizza stone, ran it too high and I had moisture in it... time for a new one !

The booklet that came with my sourdough starter actually recommends wheat though.

[MAVANO]

Re: Sourdough cultures, Camaldoli, Ischia

Hello , try 10% for pizza, ferment for 12-14 hrs. make dough balls put in sealed container and cold ferment in fridge for 3 days , thats my regiment for camoldoli its worth the wait.
for breads try 30% do folds every 1/2 hr.for 4 hrs. make loaves and raise for 3 hr. before baking,this is for 65-75% hydration dough.

Phil

[Timothy Felix Miltz]

Re: Sourdough cultures, Camaldoli, Ischia

Invaluable information there Phil

thankyou so much for sharing.

I think when Plato and Aristotle would mock the Sophists for charging for education ? I think Plato and Aristotle would commend you for being so forthcoming with your valuable knowledge here at no cost ! That 3 day part is of interest to me, I wouldn't have thought so long, I think that's going to pan out terrific.

Hey, I wonder how a cold ferment was done in antiquities ! ? If at all, but I wonder if they used salt or something to create a chilled box of some sort.

I can't wait, er, I CAN wait to try this !

When you say 'do folds' - how much do you fold it ?

Tim Miltz

[MAVANO]

Re: Sourdough cultures, Camaldoli, Ischia

Hello Tim, well the folds are done after 1/2 hr autolyse salt is added with a small amount of water left over from the % of total water mix dough well then fold as if you were to make an envelope out of a sheet of paper first the sides then then the top and followed by the bottom, every 1/2 hr. for 4 hrs.I do this for bread, pizza I usualy knead for 20-30- min.in my spiral mixer,old time cork screw mixer, the last time did try the folds on pizza dough with good results but needs more folding I would guess 2 more hrs.its time consuming,but for pizza the gluten needs to be developed fully for scretching pizza discs,,here are some pics. of my works.