barney
WFO Team Player
Posts: 119
|
Post by barney on May 21, 2013 8:17:31 GMT
The discussion of sourdough came up in another thread and got me thinking. I've used sourdough to make loaves and rolls before but never for pizza. The main problem I can see is the slow action of sourdough yeasts, but the advantage in terms of improved flavour is obvious. If you have experience of using sourdough for pizza please post some recipes here with examples of rising times. If you have questions about using sourdough, hopefully this can be the place where you will find answers. Thanks, Barney
|
|
|
Post by spinal on May 21, 2013 8:37:39 GMT
adm - may be worth trying to use a bit more starter if you don't want to wait 2 days for it to rise... More than a bit... I only worry it could get a bit too yeasty with large quantities of starter. That said another post on this board used 40% starter, so perhaps there is room for increasing the ratio. Thanks for the vids Spinal, I hadn't thought about doing the search in Italian, might have to get the Mrs to help me out with some of the details though. This thread is getting a bit off topic, shall we start another one for sourdough so we can share our experiences? If an admin can move some of these later posts I think it might be useful too, but I'm not sure how that works... Moving the conversation from the other thread - I can translate the vids if needed... tbh, I think it may be easier if I made my own video in English borrowing from these... Just need a nice sunny day to fire up the oven! M.
|
|
|
Post by minesamojito on May 21, 2013 13:06:28 GMT
|
|
barney
WFO Team Player
Posts: 119
|
Post by barney on May 21, 2013 14:04:44 GMT
I'd seen that Marcus, looks delicious! No details on how it came to be so expertly prepared (and photographed) though. What recipe did you use? Did you have any issues with rising time?
Makes my mouth water every time I look at it...
|
|
adm
WFO Team Player
Posts: 164
|
Post by adm on May 21, 2013 15:54:58 GMT
Here's my attempt from a couple of weeks ago: Wild Boar Salami (Yummy - from Nifeislife.com) and red onion. Same thing with black olives at the back.
|
|
barney
WFO Team Player
Posts: 119
|
Post by barney on May 21, 2013 19:31:36 GMT
Looking good adm, not quite as glossy-mag presentation as Marcus's but I'm sure that didn't affect the taste in the slightest! Wild boar salami is one of my favourites (second only to donkey), shame the Mrs is edging ever closer to vegetarianism...
I'm getting so hungry now, going to start a culture tonight and hope I can try something with it on the weekend.
|
|
adm
WFO Team Player
Posts: 164
|
Post by adm on May 22, 2013 18:55:40 GMT
Not strictly, or even at all pizza.....but here's a sourdough loaf straight out of my domestic electric oven. I was getting my starter all ready to set up a batch of sourdough pizza dough tomorrow (for Saturday) and it seemed a shame not to bake with it...... No crumb shot (the money shot of bread baking, compared to the undercrust shot of pizza making) yet as it's still piping hot!
|
|
|
Post by minesamojito on May 22, 2013 21:18:32 GMT
Thanks Barney, Glad you like it, here's a link to the recipe I use for almost all my bread countrywoodsmoke.com/2011/06/24/best-bread-recipe/I used 100g of sourdough starter instead of the dried yeast, it's been a very lively starter so only took a couple of hours to prove. Makes for an awesome pizza Cheers Marcus
|
|
|
Post by limpopomark on May 24, 2013 16:24:41 GMT
marcus... seriously.... stop it! i am going to need a drool-catching bib at this rate
|
|
|
Post by cannyfradock on May 24, 2013 17:29:59 GMT
Hi guys.....this is turning out to be a real interesting thread. I'm just itching to get back into sourdough baking.......once I can get over the problem of keeping a culture "going"......I've had some great results from sourdough baking (btw...nice loaf ADM)....but I never got round to making a pizza dough with it.
Great results from Marcus......his pics always gives me that extra boost to never give up on sourdough baking.
Terry
|
|
|
Post by DuncanM on May 24, 2013 22:52:12 GMT
I switched from Marcus' posted pizza dough recipe to TonyB's (with sourdough) a good few months back and haven't looked back. Not that Marcus' was a bad recipe, just TonyB's portions and everything are perfect for me, my sourdough culture really works well with it also.
|
|
barney
WFO Team Player
Posts: 119
|
Post by barney on May 25, 2013 21:09:53 GMT
OK. I decided to just take what I already know about sourdough and pizza and give it a go myself. This is how it went (quantities for two pizzas): Day 1 (Tuesday evening): 50:50 wholemeal flour and water mix Flour 50g:50ml water Cover with cling film and leave in a warm place Day 3 (Thursday evening): Refresh with repeat of 50:50 mix, water first then flour Flour 50g:50ml water Cover with cling film and leave in a warm place Day 4 (Friday evening): Refresh with repeat of 50:50 mix, again water first then flour Flour 50g:50ml water Cover with cling film and leave in a warm place Day 5 (Saturday morning): Make dough by adding quantity of strong white flour equal to total starter flour Flour 150g:150g starter flour Notes: The final refreshment didn't seem to go too well, I think the starter got a bit too lively by day 4 and killed itself off. When I do it again I will instead do as follows (quantities for two pizzas): Day 1 (Wednesday evening): 50:50 wholemeal flour and water mix Flour 75g:75ml water Cover with cling film and leave in a warm place Day 3 (Friday evening): Refresh with repeat of 50:50 mix, water first then flour Flour 75g:75ml water Cover with cling film and leave in a warm place Day 4 (Saturday midday): Make dough by adding quantity of strong white flour equal to total starter flour Flour 150g:150g starter flour The advantage of this method is that I don't have to keep a starter going as the process is relatively short and everything is used up in the dough. It is also easily scalable to any quantity of dough required, which makes it flexible for varied pizza gatherings. I shall probably give it another go this week, so watch out for updates next weekend!
|
|
|
Post by rivergirl on May 26, 2013 7:53:44 GMT
I know it's only breakfast time but those photos make your mouth water!!
|
|
adm
WFO Team Player
Posts: 164
|
Post by adm on May 26, 2013 8:40:51 GMT
Once you get a good starter going, it's really easy to keep. If you aren't going to be using it for a while, just feed it and then stick it in the fridge. It'll keep for weeks with no issue.
Then just bring it out the day before you want to use it, pour off any liquid that is on the top, take 50g or so of it, add 100g flour and 100g water, give it a good stir and leave overnight and it should be back to its former glory.
Pizza looks good! How was the taste?
I have 8 3 day old sourdough dough balls in the fridge for use this afternoon. We'll see how that goes later....
|
|
adm
WFO Team Player
Posts: 164
|
Post by adm on May 27, 2013 9:26:38 GMT
Here's yesterday's output: Crispy duck with hoisin sauce pizza! This was awesome and was voted as the best of the day by the kids. Black pudding and smoked pork belly pizza. I used Klonakilty black pudding this time. This was a very spicy Sicilian sausage, plus green chillis and olives. There were others (8 all together) including a banana, dark chocolate and maple syrup pudding pizza. The sourdough base was great. Very thin and crispy. Very tasty too. I made the dough on Thursday and kept the dough balls in the fridge until yesterday. If anything, the dough was too soft by yesterday so it was pretty hard to work with, but it was extensible as hell. I'd say three days is probably too long - maybe the sweet spot here is 2 days in the fridge. We'll see next weekend! In case anyone is interested, I used 1Kg of Caputo "00" flour, 580g water, 200g of 100% hydration sourdough starter and 20g of sel de geurande sea salt. I used the Jeff Verasano "wet kneading" technique in the mixer, which I think works very well.
|
|