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Author Topic: Adjust Robertas recipe to incorporate levain  (Read 466 times)

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Offline PZACZAR

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Adjust Robertas recipe to incorporate levain
« on: August 09, 2017, 10:04:50 PM »
   So, I'm a fan of the Robertas pizza dough recipe & was curious as to whether you can sub in a starter?

How would you do that?


Offline Jersey Pie Boy

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Re: Adjust Robertas recipe to incorporate levain
« Reply #1 on: August 09, 2017, 10:38:51 PM »
You can totally do that..it would depend on how long you want to ferment the dough.


I just did a batch, I used GM Neapolitan flour and GM Full-Strength , GMNP and GMFS. I used 2% active starter and just mixed it into the water .. . Then proceed as per your technique. I was going for a 48 hour RT ferment, but my temperatures are not actually stable, and I got 22 in bulk and 14 balled, then held in fridge for 3 days for timing. I thought the flavor was really good.

Offline PZACZAR

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Re: Adjust Robertas recipe to incorporate levain
« Reply #2 on: August 10, 2017, 09:19:19 AM »
Left out the yeast?

Offline Jersey Pie Boy

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Re: Adjust Robertas recipe to incorporate levain
« Reply #3 on: August 10, 2017, 09:23:45 AM »
Yup, you don't need both...the sourdough starter, as long as it's active,  does all the leavening you need. On the other hand, you could use some unfed starter, just for flavor, and a small amount of yeast  to do the leavening, but you'd have to do some experimenting to get the amounts right.


Are you just wanting to try the SD to see how it changes the final pizza, or for timing, or...?  I think it's a great idea, just want to guide you in the right direction for what you want to make.
« Last Edit: August 10, 2017, 09:28:14 AM by Jersey Pie Boy »

Offline PZACZAR

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Re: Adjust Robertas recipe to incorporate levain
« Reply #4 on: August 10, 2017, 09:45:43 AM »
I like the dough but I want to incorporate a Biga or something of the sort for the flavor---it's a great dough but it can be better.

How do you come to the 2% answer?

Is there formulae?

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Offline Jersey Pie Boy

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Re: Adjust Robertas recipe to incorporate levain
« Reply #5 on: August 10, 2017, 10:08:29 AM »
One of the truly great pizza makers here is TXCraig, and he's a master of Neapolitan style among others. Here's a very important link with lots of information. My 2% is an approximation  of his 1.3%, and I have  to say. based on my current results, I think I'm going to shoot for his numbers. It's really about how long you want the dough to ferment..more sourdough, faster fermentation...but often here, low and slow is the way to go.


https://www.pizzamaking.com/forum/index.php?topic=20479.0

Offline HBolte

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Re: Adjust Robertas recipe to incorporate levain
« Reply #6 on: August 10, 2017, 10:14:19 AM »

Is there formulae?

In addition to JPB's good info, this chart may help. I just used it to make a couple of pizzas and the charts numbers worked very well for me.

https://www.pizzamaking.com/forum/index.php?topic=22649.0
Hans

Offline TXCraig1

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Re: Adjust Robertas recipe to incorporate levain
« Reply #7 on: August 10, 2017, 12:37:06 PM »
One of the truly great pizza makers here is TXCraig, and he's a master of Neapolitan style among others. Here's a very important link with lots of information. My 2% is an approximation  of his 1.3%, and I have  to say. based on my current results, I think I'm going to shoot for his numbers. It's really about how long you want the dough to ferment..more sourdough, faster fermentation...but often here, low and slow is the way to go.


https://www.pizzamaking.com/forum/index.php?topic=20479.0

I've moved up some since I wrote that post. Now I'm using between 1.9% and 2.1% depending on the time of year.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Adjust Robertas recipe to incorporate levain
« Reply #8 on: August 10, 2017, 12:38:38 PM »
I want to incorporate a Biga or something of the sort for the flavor

Just to be clear, are you talking about a sourdough starter or a preferment made with baker's yeast? If the latter, the table Hans posted will not work.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jersey Pie Boy

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Re: Adjust Robertas recipe to incorporate levain
« Reply #9 on: August 10, 2017, 01:21:51 PM »
Thanks Craig....I should have clarified my answer

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