Author Topic: Sourdough Need Help  (Read 2107 times)

0 Members and 1 Guest are viewing this topic.

Offline tonyp0387

  • Registered User
  • Posts: 41
Sourdough Need Help
« on: February 26, 2007, 06:41:01 PM »
 Hi Pizza experts,

I just received my sourdough from sour.com If somebody can help me out
I would appreciate it.

They want me to add flour and water to it then put it in a Poofing box.

Does anybody know what a poofing box is? And if you have any other advice
that might be helpfull it would be greatly appreciated.

Thanks Guys


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21749
  • Location: Texas
  • Always learning
Re: Sourdough Need Help
« Reply #1 on: February 26, 2007, 06:58:58 PM »
tonyp0387,

I built my proofing box using the description provided in Ed Wood's book, Classic Sourdoughs, at page 35. I described and showed my proofing box here: http://www.pizzamaking.com/forum/index.php/topic,403.msg4887.html#msg4887 (Reply 6). I use the proofing box whenever I want a warm environment for my doughs. I have not used it for starters.

Peter

Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: Sourdough Need Help
« Reply #2 on: February 26, 2007, 07:23:25 PM »
The proofing box is ideal, but if you don't want to build one you could try:
   - inside the oven off with the door closed and light on
   - inside the oven on at its lowest setting (e.g. 125 degrees) with the door ajar
   - near the coils on your refrigerator
   - near a radiator or heating vent
   - under a lamp close to the bulb
   - in a bowl of warm water periodically refreshed
   - in a ziplock bag strapped to your body

Or leave it out (covered) on the counter.  Room temp is sub-optimal, but still works.

Offline Bryan S

  • Registered User
  • Posts: 496
  • Location: Lancaster, PA
Re: Sourdough Need Help
« Reply #3 on: February 27, 2007, 08:01:17 PM »
For my proofing box i used a thick cardboard box lined with a bath towel, on the bottom and up the sides and a heating pad (older style that doesn't turn off on it's own) set on low. Worked great.  ;D
Making great pizza and learning new things everyday.

Offline csacks

  • Registered User
  • Posts: 94
  • It takes some big onions.
Re: Sourdough Need Help
« Reply #4 on: February 28, 2007, 06:26:04 PM »
I Started out using a wood box.  Then I worrying about a fire, so I rigged up this metal mail box.  Dimmer switch, and a 25 watt bulb.  The end where the door is nice and toasty at 85-90 degrees.  The down side is that a bowl won't fit inside.  CraiG

Offline scpizza

  • Registered User
  • Posts: 317
  • Demystifying Neapolitan Pizza
Re: Sourdough Need Help
« Reply #5 on: February 28, 2007, 06:59:38 PM »
My god that is awesome.

Offline EdF

  • Registered User
  • Posts: 47
  • I Love Pizza!
Re: Sourdough Need Help
« Reply #6 on: March 01, 2007, 04:59:04 PM »
I was salivating over the idea, since I have a mailbox just like that not being used - until the truth hit: "the bowl won't fit inside".    :o

Offline csacks

  • Registered User
  • Posts: 94
  • It takes some big onions.
Re: Sourdough Need Help
« Reply #7 on: March 24, 2007, 01:04:09 AM »
Don't totally give up on the idea.  I have turned the mail box on its side and used it as a hot plate for bowls.  I am finding out that once you have the starter going there is not much reason to keep bringing it up to 90 degrees.  I can set my starter out, add some flour and water and it revs up nicely in a couple hours time.  CraiG