grove,
It’s taken me a while but I have set forth below two typical dough formulations for you to consider, together with some examples of posts that I prepared based on my own experiments and that I deem to be representative of the two formulations.
The first formulation is based on using a small amount of starter, at 5% of the weight of formula water. This is in line with a Neapolitan style dough, and is the amount I would recommend that you use if your starter is young and not yet fully developed. Over time, and with maturity of your starter, that amount can be reduced by a few percent. Since the starter in this example is principally for leavening purposes, I will refer to this formulation as the “starter” formulation.
The second formulation is based on using the starter culture in greater quantity, at 20% of the total formula flour. At that rate, the starter should serve both to leaven the dough and to impart other characteristics to the final dough, such as higher acidity. I will refer to the second formulation as the “preferment” formulation.
For both formulations, I assumed the same starter consistency (using 50% water), and the same percents for the water (62%) and salt (2%). In reading the posts linked below, I think you will get a pretty good idea as to the scope and principles of use of natural starters, and the many challenges that accompany the use of natural starters. I found the greatest challenge to be the control of the fermentation temperature and fermentation times for room-temperature fermentations. This would still remain a challenge even if the starter is a good starter, with good strength, proper consistency, and well maintained, and especially so when the starter is used in very small quantities as is particularly characteristic of the Neapolitan style doughs.
Once the new preferment tool is posted on the forum, which I hope will be fairly soon, you will be able to create your own formulations. When the tool is posted, I plan to offer some comments on its use.
(“Starter” Formulation)
Total Formula:
Flour (100%):
Water (62%):
Salt (2.3%):
Total (164.3%):
Preferment:
Flour:
Water:
Total:
Final Dough:
Flour:
Water:
Salt:
Preferment:
Total:
|
182.59 g | 6.44 oz | 0.4 lbs
113.21 g | 3.99 oz | 0.25 lbs
4.2 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
300 g | 10.58 oz | 0.66 lbs | TF = N/A
2.83 g | 0.1 oz | 0.01 lbs
2.83 g | 0.1 oz | 0.01 lbs
5.66 g | 0.2 oz | 0.01 lbs
179.76 g | 6.34 oz | 0.4 lbs
110.38 g | 3.89 oz | 0.24 lbs
4.2 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
5.66 g | 0.2 oz | 0.01 lbs
300 g | 10.58 oz | 0.66 lbs | TF = N/A
|
(“Preferment” Formulation)
Total Formula:
Flour (100%):
Water (62%):
Salt (2.3%):
Total (164.3%):
Preferment:
Flour:
Water:
Total:
Final Dough:
Flour:
Water:
Salt:
Preferment:
Total:
|
182.59 g | 6.44 oz | 0.4 lbs
113.21 g | 3.99 oz | 0.25 lbs
4.2 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
300 g | 10.58 oz | 0.66 lbs | TF = N/A
18.26 g | 0.64 oz | 0.04 lbs
18.26 g | 0.64 oz | 0.04 lbs
36.52 g | 1.29 oz | 0.08 lbs
164.33 g | 5.8 oz | 0.36 lbs
94.95 g | 3.35 oz | 0.21 lbs
4.2 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
36.52 g | 1.29 oz | 0.08 lbs
300 g | 10.58 oz | 0.66 lbs | TF = N/A
|
“Starter” Examples:
http://www.pizzamaking.com/forum/index.php/topic,2951.msg25630.html#msg25630 (Reply 40). The significance of this post is the use of a starter in fairly stiff form and how the quantity and characteristics of the starter and temperature affect the rate and extent of fermentation. The post also demonstrates how difficult it can be to control the temperature of fermentation in a normal home environment. In this case, the flour was the San Felice 00 flour. My recollection is that the starter was Texas born and bred.
http://www.pizzamaking.com/forum/index.php/topic,2951.msg25809.html#msg25809 (Reply 43). The significance of this post is the same as the last post. In this case, the starter was an Ischia starter.
http://www.pizzamaking.com/forum/index.php/topic,986.msg25807.html#msg25807 (Reply 94). The significance of this post is the use of a starter in fairly liquid form and how the quantity and characteristics of the starter and temperature affect the rate and extent of fermentation. In this case, the flour used was the Caputo 00 flour. My recollection is that the starter was my Texas starter.
http://www.pizzamaking.com/forum/index.php/topic,986.msg25847/topicseen.html#msg25847 (Reply 95). The significance of this post is the same as the previous post. In this case, the starter was a Calmadoli starter, which was only two days old when the dough was made.
http://www.pizzamaking.com/forum/index.php/topic,986.msg25896.html#msg25896 (Reply 96). The significance of this post is how temperature affects the fermentation of a natural starter. In the experiment described in this post, the starter was an Ischia starter, which was newly acquired when the test was performed.
“Preferment” Examples:
The following posts collectively demonstrate how a natural preferment can be used in fairly large amounts--about 20% of the formula flour—in relation to doughs that are to made at room temperature and for cold fermentation, and where the doughs can be used same day or after a few days. In all cases, the doughs were variations of the basic Lehmann dough and used my Texas starter, both in a liquid form and a stiffer form. Both refreshed and nonrefreshed starters were used. The flour used was the King Arthur Sir Lancelot flour.
http://www.pizzamaking.com/forum/index.php/topic,576.msg11774.html#msg11774 (Reply 151);
http://www.pizzamaking.com/forum/index.php/topic,576.msg12644.html#msg12644 (Reply 165):
http://www.pizzamaking.com/forum/index.php/topic,576.msg12748.html#msg12748 (Reply 175).
Peter
