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  • Italian Sourdough Starter

    I just received two different Italian sourdough starters in the mail from Sourdoughs International: sourdough bread starter, sourdough bread recipes, bread machine recipes. I am wondering if anyone has any experience with these?
    Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

    Member WFOAMBA

  • #2
    Re: Italian Sourdough Starter

    These are great starters that Marco Parente collected in Italy. The Camaldoli has an interesting flavour, but the Ischia is the real keeper. Makes fantastic pizza with a rich, complex flavour & good dough handling properties. Ideally suited to room temperature rises, but you can ferment it in the fridge too.

    A lot of people are scared off by the "sour" part of sourdough. But the Ischia is barely sour at all if you feed it regularly (weekly). The Camaodoli is a bit more pungent.

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    • #3
      Re: Italian Sourdough Starter

      thanks for the info. I am going to activate one of them this weekend and see what happens.
      Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

      Member WFOAMBA

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      • #4
        Re: Italian Sourdough Starter

        How did it go?

        I've been using the Ischia for the past month or so and have really enjoyed it. The very first weekend I made bread which was great, and also a batch of pancakes which were a bit over-powering. Since then the flavor has mellowed a bunch, and I've been using it almost weekly for everything from bread and pizza to pancakes and waffles.

        Haven't pulled out my instant yeast since.
        Pizza Oven Picture Gallery
        http://picasaweb.google.com/toddfas/PizzaOvenProject

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        • #5
          Re: Italian Sourdough Starter

          I activated the Camaldoli starter and it is going great. The bread making is another story. I have made a few attempts and the flavor of the bread has been great, however the crust and lift is not where i want it. I am still trying to figure out where in my oven the racks work the best as well as different techniques for creating steam. Currently I am using a cast iron skillet filled with lava rock. I place it in the oven while heating the oven, then pour water in once I start baking the bread. I am working on a dough today. I have not used any instant yeast yet in any of my previous attempts, but I may give this batch a little "spike" just to experiment.
          I have not activated the Ischia yet as I wanted to make sure I got things right with the Camaldoli first. I am glad to hear you like the Ischia.
          Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

          Member WFOAMBA

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          • #6
            Re: Italian Sourdough Starter

            I made Pugliese today using the recipe from the BB's Apprentice. I used a firm sourdough starter in place of the biga.
            Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

            Member WFOAMBA

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            • #7
              Re: Italian Sourdough Starter

              Nice crumb - looks great.

              I've been doing the Pane Cafone recipe that came with the starter but replacing some of the flour with about 1 cup of whole wheat. I also have tried the cast iron pan for steam, but I seem to get the same result just spraying it with a spray bottle before I put it in and once or twice while it is cooking.
              Pizza Oven Picture Gallery
              http://picasaweb.google.com/toddfas/PizzaOvenProject

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              • #8
                Re: Italian Sourdough Starter

                made some pizza dough using a firm sourdough starter. I was really happy with this dough.
                Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

                Member WFOAMBA

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