Simply that the person asking the question is clearly new to SD and simply wanted to use their culture instead of baker’s yeast which has a simple answer – it may have a complex answer too, but it seems abundantly clear that such was well outside the scope of the question.
Since you were referencing my dough, is it not obvious that it is SD? Substrate is fixed as is water activity effectively, and so is ionic strength according to you - did you not just get done writing that salt % had to be at least 3%? And, you can’t go much higher if you want the end product to be edible. Having tested a number of temperature ranges for flavor differences, IMO temperature is also fixed. This leaves inoculation %.
Now you are introducing a new variable that is in conflict with your previous statements. First you cite Marco and <3% inoculation, now you’re talking about 10-20% preferments? And who in Naples is prefermenting 10-20% of their flour with baker’s yeast for pizza dough?
It’s hard to believe that a culture with 1% live cells could double in volume within 6-8 hours of feeding. Many times, I’ve put a culture in the fridge for a week at well under 4C and observed this.
I’d be curious to see a reference supporting the mortality claim if you have one.
As per the first three issues, I think the issues at hand have become too muddled, as you seem to be missing the point of what I am saying (this could very well be my fault). The low rates of inoculation used by Marco (and the other few pizzaioli in the Campania area who use sourdough) were a reference point to how a dough's environmental and cultural conditions can give rise to its formula. If one were to review most bread types from similar areas (Campania or regions further south), one would find higher rates of inoculation, as mentioned: 10 - 20% of the flour prefermented, with the typical range of 2% salt to flour weight. Commercial yeast amounts (for fresh) are also within typical rates (1% - 2%). My point was, why are these percentages in line with what's used in North America or France for bread but pizza has a different construction? The answer is simply that the processing parameters are different: pizza dough needs to stay in a workable range longer, and usually under room temperature fermentations, as is most often used in Naples. These considerations do not factor into normal bread-making schedule, where a dough's divided and then baked whenever it's "ready."
Yes, I know your doughs are sourdough but to be honest I have not looked into the what's or how's of your pizza dough in any depth to really comment.
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