Author Topic: Proofing  (Read 6643 times)

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Offline fabio

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Re: Proofing
« Reply #25 on: September 14, 2007, 01:32:08 PM »
So Patsy's just uses commercial yeast? I think Jeff claims that he obtained a culture from dough that he bought from them. I sent him an email once asking if there was a huge difference between it and camaldoli and he said that there was a difference, but not enough of one to warrant trying to obtain the culture from patsy's. How was the conclusion arrived at that they don't use a starter?


Offline scott r

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Re: Proofing
« Reply #26 on: September 14, 2007, 03:04:07 PM »
Fabio, all you have to do is taste the pizza and you can tell that they don't use a starter.  They have a lot of flavor from the char, which is what fooled jeff at first, but he now realizes that there is no sourdough flavor in their pizza. 

Also, workers or the owner of Patsy's have told me, PFTaylor and some other forum members that they use only commercial yeast.

What Jeff did capture is an excellent starter culture that probably comes from his home in Atlanta, or the flour that he fed the dough he purchased from patsy's.


 

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