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Sourdough pizza

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  • texassourdough
    replied
    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

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  • james
    replied
    Re: Sourdough pizza

    Sorry, bad joke.
    James

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  • james
    replied
    Re: Sourdough pizza

    Ohhhh. My blood pressure is going up! :-)
    James

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  • PizzaPolice
    replied
    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.

    Leave a comment:


  • KiwiPete
    replied
    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 ...:-

    Leave a comment:


  • james
    replied
    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!
    James

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  • KiwiPete
    replied
    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!

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  • james
    replied
    Re: Sourdough pizza

    Originally posted by PizzaPolice View Post
    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?

    James

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  • KiwiPete
    replied
    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 Bread

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  • PizzaPolice
    replied
    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 gods

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  • KiwiPete
    replied
    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.

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  • PizzaPolice
    replied
    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.

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  • PizzaPolice
    replied
    Re: Sourdough pizza

    We covered it before.. Remember?

    http://www.fornobravo.com/forum/f11/...ough-4282.html

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  • james
    replied
    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.

    James

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  • PizzaPolice
    replied
    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.

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