Jeff got me thinking about his Patsy's poolish that he has been keeping alive for his pizza dough. Jeff also mentioned a website, http://www.sourdo.com
, that sells starters. I wrote to Ed Wood (the owner and book author of said website) and he suggested that I try their two Italian sourdough starters for a very tasty pizza crust.
Now, I think I've pretty much tried every technique to get a flavorful crust. I've tried different types/brands of flour, different types of yeast, salt, oils, adding sugar, and several different types of dough conditioners. And, even after a 24/48 hour fermentation using all of these various ingredients, the dough doesn't really have a significant
taste improvement. Yes, the fermentation helps, but it's not a dramatic difference.
The only thing that I have not
tried is using a sourdough starter. And, from what I can tell, this has the potential to really add some depth and flavor to my pizza dough (and french bread.)
So, with this said, has anyone used a good sourdough culture to create a really flavorful pizza crust? I know that Jeff swears by his Patsy's culture, but I want to know how
much of a difference a starter will actually make. If you were to make up two batches of dough, one using regular IDY and the other using a starter culture, let them both rise for 48 hours, then baked them up side-by-side, would the layperson be able to distinguish between the two?
For $17, I think that I am going to bite the bullet and buy the Italian starters from the sourdo site.