Author Topic: What flavor can I expect from using a sourdough starter?  (Read 807 times)

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Online 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."
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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.