Made 6 pizzas on the LBE last night. Fed the starter in the morning the day before, but had to work super late and missed peak starter activity. It had already deflated completely and looked like pancake batter by the time I got to it that night. GASP! I had to actually use.... gulp...... instant dry yeast! not much experience using IDY, but i just used a standard neapolitan formula:
100% Caputo 00
?% IDY (used about 1/3 of a 1/4 tsp)
Bulk fermented room temp 72įF 20 hrs, balled room temp 3 hrs.
The dough had great oven spring and tasted good, but not nearly as good taste wise as when I use my starter. The IDY gave a fresh, yeast taste, but starter develops a tang that I just didn't experience with the IDY. It worked in the pinch, but not ideal..
I'm still all about the starter..