Author Topic: sourdough starter  (Read 135 times)

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Offline live4u

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sourdough starter
« on: May 18, 2015, 03:18:47 PM »
Folks
I want to start using sourdough starter for my NY style or in future for Neo pizzas. I looked around the forum and got confused thoroughly. Anything that you follow (if you can share it) that can help me is greatly appreciated.

Thanks
Ram


Offline TXCraig1

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Re: sourdough starter
« Reply #1 on: May 18, 2015, 03:51:28 PM »
Pretty much everything I know about it is here: http://www.pizzamaking.com/forum/index.php?topic=20479.0

I don't think there is all that much you can be taught about making SD pizza via forum posts. There is too much that varies from person to person even if you try to do things the same way. My suggestion is to go get your hands dirty. There is no substitute for experience and practice. Start by taking a formula you like and simply converting it to SD. All you need to do is figure out how much you need to replace the yeast in the formula. This table can help: http://www.pizzamaking.com/forum/index.php?topic=22649.0

I would, at least initially, avoid cold-fermented (refrigerated doughs). You might want to start with 24 or even 12 hour doughs before tacking 48 hour.
Pizza is not bread. Craig's Neapolitan Garage

Offline live4u

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Re: sourdough starter
« Reply #2 on: Yesterday at 12:45:34 AM »
Pretty much everything I know about it is here: http://www.pizzamaking.com/forum/index.php?topic=20479.0

I don't think there is all that much you can be taught about making SD pizza via forum posts. There is too much that varies from person to person even if you try to do things the same way. My suggestion is to go get your hands dirty. There is no substitute for experience and practice. Start by taking a formula you like and simply converting it to SD. All you need to do is figure out how much you need to replace the yeast in the formula. This table can help: http://www.pizzamaking.com/forum/index.php?topic=22649.0

I would, at least initially, avoid cold-fermented (refrigerated doughs). You might want to start with 24 or even 12 hour doughs before tacking 48 hour.

Thanks Craig. This long weekend is dedicated for pizza experimentation and SD starter.

BTW, once we get enough quantity, how do you maintain it? Do we need to keep feeding it on a daily basis, throw away some part as the SD will be too much?

Also, once you use the SD, do we just feed the remaining?

After there is good activity for the first time, as well as once we feed every time, do I put it in the refrigerator (before it doubles again)?

If we need to feed it on a regular basis, how often do we do?

Thx once again
Ram