Author Topic: getting more complex flavors out of my dough  (Read 1537 times)

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Offline bcsverige

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getting more complex flavors out of my dough
« on: October 27, 2013, 04:38:35 PM »
Hello,
I run 4 restaurants and we sell a good amount of pizza. the original dough recipe is not mine, however I am trying to get more flavor out of the dough. I.e. sourness. We use flour, water,malt, vitamin c, yeast and salt in the dough. we add previous days dough to the batch and that is it.

Thanks for reading...


Offline TXCraig1

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Re: getting more complex flavors out of my dough
« Reply #1 on: October 27, 2013, 05:22:39 PM »
There isn't anything you can do to get a sour flavor out of baker's yeast. You will either need to add something or switch to a sourdough culture. Using a sourdough culture will greatly increase the complexity of your operations and make achieving consistent results much more difficult.

I've never heard of anyone getting good results by adding vinegar. I remember one person who used lactic acid and said he liked it.
http://www.pizzamaking.com/forum/index.php/topic,9537.0.html
http://www.pizzamaking.com/forum/index.php/topic,9546.msg84193/topicseen.html#msg84193

I never thought about it before, but a sourdough culture makes both acetic acid (vinegar) and lactic acid (and a whole bunch of other chemicals). Maybe try adding both?

You might ask your food distributor if they stock a sourdough flavor additive - or check with a bakery supplier. I think such a thing does exist.
Pizza is not bread.

Offline dmcavanagh

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Re: getting more complex flavors out of my dough
« Reply #2 on: October 27, 2013, 06:02:06 PM »
sometimes when I want the flavor of sourdough but don't want the intricacies of dealing with straight sourdough fermentation, I simply add a small amount of inactive culture which I keep on hand in a spare refrigerator. You still use yeast for your rise, the culture adds added flavor.

Offline sonny.eymann

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Re: getting more complex flavors out of my dough
« Reply #3 on: October 31, 2013, 06:00:57 PM »
I made sour dough for over 5 years. i keep 3 different cultures going but only one the entire time. there are many strategies in natural cultures but very few are truly sour without adding a little sour salt or vinegar but many have nice settle flavor.

If you like your procedure now and your are arriving at some flavor? i would try sour salt, To see if you like and I would try take the malt, salt and any sugar out. Replace with 4.5% Adobo with pepper. I found by accident and I like the flavor it adds but I also like dough that is also cold fermented  2 or 3 days.

There are many other additives that do add flavor. hope this helps as a place to start

Sonny

Offline ThePieman

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Re: getting more complex flavors out of my dough
« Reply #4 on: November 13, 2013, 04:08:21 AM »
Here's a quasi sourdough pizza dough formulation. A couple of bakeries around here make this type of dough for their sourdough buns and ciabatta. I have never tried this particular dough formulation but the buns from the local bakeries are very tasty and quite addictive.

Sourdough Pizza Crust
High-gluten Flour100
Water56
White vinegar (5 percent acidity)7
ADY1
Salt2
Whey powder(cottage cheese type)10
Oil1
« Last Edit: November 13, 2013, 07:46:28 PM by ThePieman »

Offline TomN

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Re: getting more complex flavors out of my dough
« Reply #5 on: November 15, 2013, 12:22:50 PM »
Have you considered adding beer to your dough making process? It does add flavor. I have been doing this because I know of many pizzerias that do this. It also helps their beer sales. (A glass of the same beer that was used in the dough making process with the pizza your eating) I am guessing that you probably have beer on tap at your place? It's worth giving it a try.

Best to you
TomN

http://www.pizzamaking.com/forum/index.php/topic,17415.msg245184.html#msg245184

PS
As you will see in my thread that I have used many different beers in my dough making process. I do this for fun, but you can use some reasonable priced beers that your probably have on tap.
« Last Edit: November 15, 2013, 12:33:16 PM by TomN »

Offline TomN

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Re: getting more complex flavors out of my dough
« Reply #6 on: November 15, 2013, 12:28:34 PM »
Here is a link showing a restaurant that promotes the beer of the month used in their dough making.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg274587.html#msg274587

Offline TomN

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Re: getting more complex flavors out of my dough
« Reply #7 on: November 15, 2013, 05:17:03 PM »
This beer is probably too pricey to use for the restaurant, but there are many other sour tasting beers on the market that might produce the taste your looking for.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg221635.html#msg221635

Offline TomN

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Re: getting more complex flavors out of my dough
« Reply #8 on: November 15, 2013, 05:20:44 PM »
I have also found that Barley Wine Ales produce a unique flavor to the dough.

http://www.pizzamaking.com/forum/index.php/topic,17415.msg200664.html#msg200664