Author Topic: What flavor can I expect from using a sourdough starter?  (Read 1119 times)

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Offline pythonic

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What flavor can I expect from using a sourdough starter?
« on: September 04, 2012, 02:50:39 PM »
I'm not looking for my pizza crust to taste as strong as a loaf of sourdough bread.  Will it be like that or less subtle?

Nate
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Offline TXCraig1

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Re: What flavor can I expect from using a sourdough starter?
« Reply #1 on: September 04, 2012, 03:05:28 PM »
It will almost certainly be a lot less sour and more subtle. You have to go really out of your way to make your dough "sour."
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline corkd

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Re: What flavor can I expect from using a sourdough starter?
« Reply #2 on: September 09, 2012, 01:25:18 PM »
Nate, TxCraig is right  that it will be much more subtle. Using sourdough culture to make pizza dough requires VERY small amounts of culture.
I find it depends as well on the kind of starter you use; I currently use the SF starter from sourdo.com, which can become very aggressively sour over time even with multiple weekly uses, unless I "wash" it every now & then to keep the non-yeast critters in check. It's probably best to stick with the milder cultures, like the Ischia that Craig uses.


 

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