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Does anyone make sourdough pizzas? What is your technique? Do you and your friends like it?
This all sounds fun to me.
James
This all sounds fun to me.
James
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Re: Sourdough pizza
When you say "sourdough" are you referring to the old 1800's San Francisco strain or something like Camaldoli or Ischia?
I did use the real San Fran. sourdough when I first started with the NY style and then to the WFO pizza. I switched to Camaldoli 2 years ago. It takes longer to proof this way but tastes way better than commercial yeast. -
Re: Sourdough pizza
What are Camaldoli and Ischia? I have the sour starter that CJ sent me that I have been using to make bread for the past 3-4 months. I nice and sour and very active, and very fresh smelling.
JamesComment
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Re: Sourdough pizza
We covered it before.. Remember?
http://www.fornobravo.com/forum/f11/...ough-4282.htmlComment
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Re: Sourdough pizza
Camaldoli... It's basically the same thing only a different strain. Milder.
Pm me I'll send you some ground up stuff.Comment
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Re: Sourdough pizza
I make only sourdough pizzas. Haven't used regular yeast for years. I alternate between the Camaldoli and the Ischia.
The trick is to use a very small amount of starter and a long (approx 22 hours) room temperature fermentation. That way you get a beautiful crust flavour without it tasting sour.Comment
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Re: Sourdough pizza
Good onya, Pete!
Do you bulk ferment then ball it later. It really works for me.
I've tried the cold retard method but it's hit or miss.
The yeast jar in my fridge is from 2004. I'll offer it to the septic godsComment
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Re: Sourdough pizza
Yep. Bulk ferment for approx. 18 hours. Then ball it and use 4 hours or so later. Been using the same starters for about 3-4 years now. don't think I'll ever go back to regular yeast.
And as a side note: proper sourdough stuff (bread, pizza's) is much healthier for you too. I believe that regular bakers yeast is actually quite unhealthy.
Here's a few articles that you might find interesting:
Features | At Guelph
and
Food Feature: Our Daily BreadComment
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Re: Sourdough pizza
Yep, read that. My starter is well tended and in good shape. I was curious whether those particular strains of sourdough really are different from what Jim sent me. Do they evolve over time, to where you end up with a lot of local wild yeasts in your starter?Originally posted by PizzaPolice View Post
JamesComment
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Re: Sourdough pizza
Depends on who you listen to:
one school of thought says that the dominant culture (like the one from CJ etc) will continue on (provided you keep your starter healthy and active), because any local yeasts are in the minority and hence don't get a chance to survive. It more than just the yeast: its more about a specific subset of wild yeast that have a symbiotic relationship with a specific set of lactobacilla.
Then again, I have heard the other side being argued as well.
In any case, it makes good bread and pizza!Comment
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Re: Sourdough pizza
Maybe; maybe not.
Has anyone watched the Reduced Shakespeare Company's "Complete Works of William Shakespeare, Abridged." Very funny.
As you say Peter, it makes great bread and pizza. I will have to start experimenting with pizza dough.
Thanks!
JamesComment
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Re: Sourdough pizza
Here's a recipe for you:
Flour (Caputo Blue) : 1650 grs
Water: 1000 grs
Salt: 50 grs
Active Starter (and I mean Active): 50 grs
Cheers
PS James: I'm running out of Caputo ...:-
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Re: Sourdough pizza
They differ in taste and activity. Some strains will produce a more sour or sharp taste. Others will be less active and produce a milder flavor. Each strain has it's own taste.
Certainly, you may use the L. Sanfrancisco. You will have fun and be very surprised as to how well this works. And the taste? Mmm!
I know you hate it when I mention those other guys over at Pi***Making.com.
However there is a complete preferment information repository over there.Comment
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Re: Sourdough pizza
Ohhhh. My blood pressure is going up! :-)
JamesComment
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