Should i invest in a proven culture?
Maybe if you canít get the results you want out of this one.
can you explain what you mean by 'IMO' in relation to the autolyse being a waste of time please. I found some acronym explanations on the forum but i don't seem to be able to find them now!
IMO = In My Opinion
On reducing my SD....Any ideas on bakers percentage i should start with in relation to this? i notice you use bakers percentage of 1.3 to 1300 g flour. should i start my experiments from there? to give you a picture on how my culture behaves - after feeding it takes about 7 hours for it too become mature.
I typically use fully active culture that weighs between 1.3% and 1.7% of my weight of flour. I.e., If I use 1300g flour and I wanted 1.3% culture, Iíd use 16.9g culture. You are just going to have to experiment and see how changes affect the results - don't change anything else chen you change the culture quantity, or you won't know what is doing what. This table can give you some guidance how how long it will take with a given % of culture at a specific temperature(s): http://www.pizzamaking.com/forum/index.php/topic,22649.0.html
On your comment about putting sourdough - leavened dough in the fridge. does this mean that you think it would be best to use a warm rise if i am to use a SD in my dough? At first it seemed an easier option for me to find a methodology that would not adhere to the seemingly more complex, temperature controlled warm rise, as i plan to be on the move a fair bit with my dough keeping me company and it might be difficult keeping the dough at consistent temperatures? Now i am not too sure and a rethink may be in order? Could you explain a little why you use a warm rise or why you think this is a advantageous to the NP dough.
I use a warm (~64F) rise because I believe it develops better flavor and texture. Iíve tried my same dough with a cold ferment, and I can say that there is nothing I like better about it, and just about everything is meaningfully worse. The only thing I think a refrigerator is good for is to extend out the timing. Say you need to make dough for four days from now and you canít make it any closer to the time you need it. Something like that.
Itís one thing to use bakerís yeast in an extended cold ferment Ė using cultures can be another thing entirely. The strains used in bakerís yeast are selected to be tough, resilient, consistent, etc. in all sorts of baking conditions. Bakerís yeast is intended to deliver consistent strong lift performance. Itís selected to take the abuse of being turned into ADY or IDY where it is dormant and then rehydrated later fully active and ready to go. In my experience, SD culture donít like that kind of abuse. They donít respond as well to big changes in environmental conditions.
If i am to try and get the hang of a cold rise method do i need to be aware of final dough temperature before going into the fridge?
I donít know. You should probably be consistent in whatever you do though.
When baked my crusts rise up like small mountains! Should i dock the pizza before baking to eliminate this? If so, do i just dock on the cornice? Any ideas why for this happens? I did read on a couple of reasons why this occurs and forgot to write it down, now i cant find the thread.
Can you post some pictures? Most folks around here want a big puffy cornicione. I donít think I understand what you are describing. I would not recommend docking. How about using less dough? Or stretch it thinner at the edge, or bring your sauce and toppings further out towards the edge?
I am using Allison's flour currently. i don't deserve to use Caputo or of the like until i am worthy. Would my flour type have a big effect on my final product. I am guessing that it would not be a problem for yourself and many others on this forum!
Yes, the choice of flour can make a big difference. Flour has a lot of important properties beyond protein - and all protein is not the same either. Try some different flours Ė AP and bread and see how they compare. What sort of oven are you using. If itís a kitchen oven, Caputo is probably not the best choice for you.