Nope, but I'm willing to give it a whirl. Can you suggest a percentage? How about I try a 12hr. counter dough. NY or American pie. Tonight I am doing a 5hr. Chi-thin; used beer instead of water, autolysed, and added half a raw egg.
Your guess is as good as mine, I'm thinking out-loud here. Sounds like Chau suggested a good starting point. Let me know if you really do this, I'm quite curious now.
Instead of doing all that JD, you can simply put 20-40% or even higher amounts of a young starter into the dough.
Thanks for the detailed response Chau.
While I do have a starter, I'm actually thinking more along the lines of applying this when people only use ADY/IDY in their emergency dough. I'm also not really suggesting the use of Yogurt, I was using it as an example on how we already propogate bacteria. However I need to do a little research now to see if yogurt culture is essentially the same as LAB from multi-day ferments.
The homemade yogurt butter milk idea is a good idea. Instead of using a tablespoon or two of yogurt, I'm thinking I can add a tablespoon of mature poolish, or starter, specifically to grow the "correct" bacteria. Does this sound feasible?
The Kefir seems to be very similar to what I'm looking to do. I'll read through that thread, thanks again Chau.
Your comment made me think about going the other way. Some flavored yogurt for a unique topping mix. Lemon yogurt with a nice arugula pie?
FWIW, yogurt is an ingredient in naan, which, if done right, is basically Indo-politan pizza Hand stretched, wfo, blazingly fast bake time.
I'm not sure I'd add yogurt to longer baked pizza, though, as the acid will create a more elastic dough. Perhaps it might do well with a lower protein flour for longer bakes.
Thanks Scott. I think you coined a new pizza style!
I'm not sure I want to add yogurt to my dough unless I learn it is the same bacteria that would eventually wind up in my dough after a few days cold ferment. I have some research to do, and some experimentation. Like everyone else, I'm just trying to break that emergency dough/flavorless crust barrier.
This is the theoretical process I have in my head right now:
Make dough per normal procedure, but replace yeast with ?% harvested bacteria.
Let sit for 6 hours at 90* to develop flavor
After 6 hours, knead in (large)% of yeast to start fermentation
Ball and let sit 1-2 more hours