Starter Experiments

[inutero303]

Hey Guys
Experimenting with different fermentation times
First dough its 2% wild starter at room temperature for hope 24hrs .. altho its been 16hrs at 70 deg and looks pretty ready
Second dough its 25% wild starter on the fridge for hope 48 - 72hrs
Will like to see the difference on flavor and texture.. my goal its to achieve a great natural leaven dough without any refrigeration..
I do this pizza pop ups and we dont have fridges large enough to accommodate 200 pizzas

Any thoughts or advice ?

will post photo of the pies later this week

Tin

[barryvabeach]

Much of what I have read suggests that while you will get the same out of rise following either approach, the taste profiles will be different because you favor different bacteria at different temperatures, but interested to see what your experiments reveal.

[inutero303]

yes thats what im really wondering .. taste ! .. will bake today .. thanks

[inutero303]

Una pizza does that ? .. thats very interesting .. i guess since the starter has so much flavor , maybe u dont need 48hr Fermentation  ..

i baked the 2 pies yesterday .. and honestly i didnt notice that much of a difference .. the room temperature pie was my favorite

heres 2 photos i posted on instagram .. I called it NY style because i  put cheese on the bottom and sauce on top for fun

sorry there not the best photos ever .. was so hungry i forgot to..

[TXCraig1]

Una pizza does that ?

I think this is pretty close to what he was doing at the time - maybe still is: https://www.pizzamaking.com/forum/index.php?topic=10237.0

[inutero303]

Thanks for the link ! .. ill check it out now ...