I reheated two slices of pizza that were made in Steveís WFO last evening. The one slice was a slice of the pizza I made with the added ADY sponge. I never tried to reheat a pizza made in a WFO before, so I wanted to see how the slices would taste reheated. The other slice was from one pie Steve had made the dough with Pizzeria flour and CY. After tasting both slices, it now has me more curious if the dough made with all that ADY really has a sourdough taste, or if the taste of the crust comes from the rye sponge. To me the taste of the crust did taste like a sourdough taste, compared to the slice of Steveís made with CY. The slice of Steveís pie I reheated last evening was one of the lighter in color pizzas he made Friday evening. I now wonder if that is possible to make a sourdough crust so fast. Maybe I am confused by the taste of the rye in the dough, but the reheated slice did still taste much different than Steveís slice. Possibly it also could have been the amount of ADY (yeast) that made the crust taste different also. Maybe this will remain a mystery.
I remember when I was first learning about making natural starters and how long it took them to become natural starters. At reply 25 http://www.pizzamaking.com/forum/index.php/topic,10008.msg87642.html#msg87642
after Toby had helped me with the rye starter in those pictures, the starter almost looked like the starter made with big amount of starter I made Friday. I am curious to know if any member has made a starter so fast before and if they did, how did they think the crust tasted after the bake.
I also wonder if the sponge I used was really a sponge, since equal amounts of water and flour were added. It sounds to me more like a poolish.
Pictures of reheated slices top and bottom.