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Re: Sourdough pizza
I sometimes make sourdough pizza. I use the same leaven I use for my bread - wish I knew what it was. It was bought as a French sourdough from Sourdoughs International but... who knows. I started it out in the country in a new house where there should not have been a very robust yeast/bacteria population... So maybe its original and maybe its lcoal??? In either case it is GREAT!
My experience seems similar to the above. Rather than a 7-10 hour process possibly involving the refrigerator (as in the Reinhart recipes) I find that 15 - 20 hours is more appropriate. Overnight is about right for the next afternoon. And it is wonderful, but the predictability of commercial yeast has its appeal and is how I normally go.
Jay
I sometimes make sourdough pizza. I use the same leaven I use for my bread - wish I knew what it was. It was bought as a French sourdough from Sourdoughs International but... who knows. I started it out in the country in a new house where there should not have been a very robust yeast/bacteria population... So maybe its original and maybe its lcoal??? In either case it is GREAT!
My experience seems similar to the above. Rather than a 7-10 hour process possibly involving the refrigerator (as in the Reinhart recipes) I find that 15 - 20 hours is more appropriate. Overnight is about right for the next afternoon. And it is wonderful, but the predictability of commercial yeast has its appeal and is how I normally go.
Jay
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