Author Topic: Re: Sourdough Formulation for Neapolitan Pizza  (Read 827 times)

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Offline ujanjua

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Re: Sourdough Formulation for Neapolitan Pizza
« on: May 31, 2012, 07:12:43 AM »
Dear All

I am currently experimenting making Neapolitan Pizza in a wood fired oven using Caputo flour and 5 Stagioni. I am having some good results. However I am currently using fresh bakers yeast and feel after having read more about sourdough that the flavour and aroma of the dough would be enhanced using a sourdough formulation.

I have bought a 13 year old San Francisco Wild Yeast Sourdough Starter which has been fed and is ready to go.

I am currently using 1000 ml of water and 1.7kg to 1.8kg of flour when making my dough

My question is has anyone got any idea how I should combine the ingredients to create a wild yeast starter and then the dough itself. I am happy to let it ferment for 24 hours.....

Many thanks