Author Topic: Poolish/ or starter in New york style?  (Read 648 times)

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Offline jason83

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Poolish/ or starter in New york style?
« on: November 10, 2013, 02:22:55 AM »
Curious to see if these techniques have a place in new york style dough.  Aside from a better flavor, is it a wise choice to try these techniques?  Any info or recipes are greatly appreciated.  Thanks for looking.


Offline pythonic

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Re: Poolish/ or starter in New york style?
« Reply #1 on: November 12, 2013, 02:28:32 PM »
Poolish works very well for NY style.  I do a 15hr room temp poolish and my pie is ready after 36hr cold ferment.  Flavor enhancement is much better than a straight cold ferment.
If you can dodge a wrench you can dodge a ball.

Offline norma427

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Re: Poolish/ or starter in New york style?
« Reply #2 on: November 12, 2013, 02:51:56 PM »
Jason,

I did use a preferment for the Lehmann NY style dough for awhile.  If you are interested the formulation Peter set forth for one dough ball is at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226

Craig had good results using a preferment at http://www.pizzamaking.com/forum/index.php/topic,10237.0.html  He used the Ischia starter for a Neapolitan pizza.

I also used the Ischia starter in a Lehmann NY style dough at http://www.pizzamaking.com/forum/index.php/topic,11700.0.html

Norma
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