Author Topic: Sourdough  (Read 982 times)

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Offline daveswindows

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Sourdough
« on: August 24, 2012, 08:59:39 PM »
I looked at a book that talks about sourdough but of course it is basically a poolish. But they use rye with the starter and no yeast. In the pizza dough and bread recipe's requires no yeast the natural fermentation from the yeast in the flour must do it all or am I missing something? I'm a newbee.


Offline Jet_deck

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Re: Sourdough
« Reply #1 on: August 24, 2012, 09:07:37 PM »
Yes the sourdough (SD) culture (starter) is a living liquid levian (yeast) that replaces the need for yeast.
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Offline daveswindows

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Re: Sourdough
« Reply #2 on: August 24, 2012, 09:11:02 PM »
Is this what most or all pizza folks do or what is in your opinon is the way to go. Recipes all seem to have yeast in them or is this something that will take time to master in the sourdoughing?

Offline Bill/SFNM

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Re: Sourdough
« Reply #3 on: August 24, 2012, 09:28:23 PM »
Is this what most or all pizza folks do or what is in your opinon is the way to go. Recipes all seem to have yeast in them or is this something that will take time to master in the sourdoughing?


IMO, you need to master the basic skills of your preferred pizza style(s) before considering replacing yeast with starter cultures. 

Offline Aimless Ryan

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Re: Sourdough
« Reply #4 on: August 24, 2012, 09:32:47 PM »
Is this what most or all pizza folks do...?

No. Most people don't use natural leavening.