Author Topic: Neapolitan dough help  (Read 1632 times)

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Offline hodgey1

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Re: Neapolitan dough help
« Reply #60 on: August 15, 2014, 03:36:49 PM »
Thanks Dylan. I'm not sure yet if I will be able to this weekend so maybe early next week. Do I feed the starter, then get it rev'd up "few hrs", then take the 2.5% volume out for the batch of dough I'm making or ?
« Last Edit: August 16, 2014, 12:51:58 PM by hodgey1 »


Offline sub

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Re: Neapolitan dough help
« Reply #61 on: August 15, 2014, 04:44:14 PM »
Personally I think it's best to start neapolitan pies with yeast, it's much more manageable.

With sourdough you add more difficulty to the process.

Offline hodgey1

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Re: Neapolitan dough help
« Reply #62 on: August 18, 2014, 10:05:42 PM »
Don't be surprised if your starter isn't up to the challenge in a week

 :'( you were so right, I tried to resuscitate my starter that appeared to be rocking and rolling, then...........WTF. It died? iDK I'm a newby that can't be trusted with keeping a virgin fungus alive...... I've read so much bull shirt about SD that I'm ready to call the police. Buy a starter, don't buy a starter? Get wet starter, dry are BS.  It's in the air, it ain't in the air.   Warm it, don't warm it, feed twice a day, feed once, feed twice a week.  Stand on one foot and hold nose while stirring. Will become the native yeast, won't become the native yeast......

To much bull shirt for a newby to digest.  Ahhhhhhhhh!

Ok, I took a deep breath, what should I do? Here's what I did
1: bough ancient rare Alaskan starter towed to Canada by Moose
2: followed instructions plus used pineapple juice in the beginning instead of water " peter said so"
3: saw activity and got excited.
4: days go by, I'm ready to launch sequence with caputo 00
5: fed starter in anticipation  of caputo greatness and watched starter die slow death
6: rethought why
7: rewatched youtube video that made it look simple
8: reread Bread Bakers Apprentice
9: watched mold grow on dead starter.
10: reposted here  in hopes of a miracle.

Offline moose13

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Re: Neapolitan dough help
« Reply #63 on: August 18, 2014, 10:14:37 PM »
Haha, deep breath my brotha!
I too am just starting the starter game.
So much info on what to and not to do.
I did take the advice to half it and keep one in the fridge and one on the counter.
I see it like the fridge one is my backup in case i screw up the room temp one.
So far so good, really don't know what i am doing but it grows when i feed it.
Also instead of dumping it out all the time i made  jar for a friend of mine, another backup the way i see it.
I think it's kind of fun so far. Made some good bread with it! My first pizza dough was disappointing though.
« Last Edit: August 18, 2014, 10:17:35 PM by moose13 »

Online TXCraig1

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Re: Neapolitan dough help
« Reply #64 on: August 18, 2014, 10:15:06 PM »
I'm a newby that can't be trusted with keeping a virgin fungus alive......

There's your problem. You were supposed to keep the yeast alive. Sounds like you did just fine with the fungus (mold).  :-D
Pizza is not bread.

Offline theppgcowboy

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Re: Neapolitan dough help
« Reply #65 on: August 18, 2014, 10:23:01 PM »
Sometimes it is not the wheel but the nut, did you save the packet and what culture is it? 

Offline hodgey1

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Re: Neapolitan dough help
« Reply #66 on: Yesterday at 12:51:44 PM »
Sometimes it is not the wheel but the nut, did you save the packet and what culture is it?
I believe i did save packaging, I will have to look when I get home. I was feeding the starter once a day, should have I been feeding it more often and was that the problem?

Offline theppgcowboy

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Re: Neapolitan dough help
« Reply #67 on: Yesterday at 01:19:17 PM »
I would just use water and flour.

Offline hodgey1

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Re: Neapolitan dough help
« Reply #68 on: Today at 07:28:32 AM »
I would just use water and flour.
Hi PPG
When my starter was highly active "4-5 days ago" I was saving what part I took out when feeding, to give to a friend. I had put those in the refrigerator until I could get it to her. I had two of them in ziplock bags, I took one out and fed it just water and flour last night and am going to see how that goes. The moldy one got chucked.  :(

Offline theppgcowboy

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Re: Neapolitan dough help
« Reply #69 on: Today at 11:15:46 AM »
If a hooch was formed and it smells ok you should be good to go.  Let it sit around 70 degrees until you see action then follow the book.  Save a little so you have to cultures going.  I usually have a couple as a back up in mason jars after about 6 months I give them a work out and will always have back up. Good luck. What culture are you working with?


 

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