I posted the pizzas I made in the Today's Pies subject. However, this is the 3rd 17 oz. doughball that I did not use. I wanted to see what would happen as it stayed in the proofing box overnight and I did not re-ice so it came up to 72* for a total of 44 hours. My containers are 2.5 quart with lids. When I checked them tonight I noticed the lid had popped up - like what you look for in a can that might have been tampered with, etc. It was so full of gas that I could actually feel the resistance of the sides of the container. I opened the very tight lid and POP - a rush of gas escaped and the dough collapsed. It had good structure - I'm going to make either a pie or a Stromboli out of it. This is just further reinforcement that TXCraig1's sourdough fermentation table is more than he humbly states is a guideline! With consistant temperature and time you can rely on that table for accurate results. I'll update with what gets produced because I'm interested in the experiment. I've been bringing down the % of SD starter each batch. Also, I just looked at the dough and it's beginning to rise. More soon
Cheers,
Don.
