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Author Topic: Ischia starter and light crust  (Read 114 times)

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Offline Kermit

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Ischia starter and light crust
« on: September 20, 2021, 04:14:58 AM »
Been using a ischia starter for ages now, and yesterday I made a batch with starter and a batch with fresh yeast. For some reason the yeast dough came out a lot more airy in the crust than the sourdough did. I don't know if I'm using the starter too early, for it to be light and airy, but i usually use it when it has doubled in size. Also the SD dough had more visible rise than the yeast ones.

Any good ideas to tweak it?

Offline Ohiofem

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Re: Ischia starter and light crust
« Reply #1 on: September 27, 2021, 03:12:47 PM »
Iím not sure what you mean by an ďairyĒ crust, but Iíve been using Ischia starter primarily for pizza for more than 5 years and consider it great. The photo is from a Detroit style pizza I made with the dough. In spite of heavy toppings right up to the edge, the crust was full of bubbles.

It works so well for me that I donít measure much any more, but just go by the feel of the dough, so I canít give a detailed recipe. I use about a quarter of a cup of starter for about 3.5 cups of KABF and then add enough water to make a very wet dough (I guess itís at least 70% hydration). I let it autolyse for about 30 minutes and then add a tablespoon of kosher salt and 2 tablespoons of olive oil and beat it for 8-10 minutes in my stand mixer. I ball it and let it rise at room temp until it almost triples in size, about 3-4 hours. I then deflate it, form disks and refrigerate it for 2-3 days. The keys to success as far as I am concerned are making a very wet dough, beating it for at least 8 minutes and giving it a lot of time to rise.

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