Advice on a starter

Started by TMB, August 24, 2018, 09:04:08 AM

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TMB

I'm trying something new (to me anyway) I want to make a starter to improve the taste and textur of my low carb pizza crust and breads I make. :chef:

Going to start with a basic 70 grams of water 70 grams of flour amd mix it up let sit on counter, then remove half the mixture and feed with the same mixture next day, repeat these steps for a week then try to see if this helps me out.

Now, I know adding flour will up the carb count some but a good pizza or bread once a week ain't gonna hurt  ;D ;D :pizza:

Any thought's on the subject would be great.   ;)

TMB
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

TXCraig1

Quote from: TMB on August 24, 2018, 09:04:08 AM
Now, I know adding flour will up the carb count some but a good pizza or bread once a week ain't gonna hurt  ;D ;D :pizza:

Any thought's on the subject would be great.   ;)

Pretty sure the carb count is the same whether you use SD or baker's yeast  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

norcoscia

Agree Craig.

I have more of a question that a suggestion.

Suppose you made a dough and let if ferment - then wash out all the starch, boil down the remains liquid?

Would that reduce the carbs to almost zero and maybe capture some of the flavor from the fermentation

I have never tried this or heard of anyone doing it so wondering vice suggesting it....
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Heikjo

Making a starter is not too difficult. Here's a guide: http://ruhlman.com/2009/07/simple-sourdough-starter/

What is a low carb pizza by the way? You may use very small amounts of starter in a pizza. If you ferment it long enough, we're talking 1-4% of the flour weight. Since you eat pizza and bread, I assume you're not on some absolute zero carb thing (which I wouldn't do), so the few grams in the starter will make zero difference.
Heine
Oven: Effeuno P134H

TXCraig1

Quote from: norcoscia on August 24, 2018, 09:39:48 AM
Agree Craig.

I have more of a question that a suggestion.

Suppose you made a dough and let if ferment - then wash out all the starch, boil down the remains liquid?

Would that reduce the carbs to almost zero and maybe capture some of the flavor from the fermentation

I have never tried this or heard of anyone doing it so wondering vice suggesting it....

You should try it. It's actually very fun to do. What's left is the nearly pure gluten and it's a lot like silly putty. If you bake it to the point where it's no longer gummy, it comes out rock hard like dried glue. Also, if you leave it at room temp for a couple days until it starts to ferment/rot, it's the nastiest smelling thing you can imagine.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


TMB

Quote from: Heikjo on August 24, 2018, 10:26:21 AM
Making a starter is not too difficult. Here's a guide: http://ruhlman.com/2009/07/simple-sourdough-starter/

What is a low carb pizza by the way? You may use very small amounts of starter in a pizza. If you ferment it long enough, we're talking 1-4% of the flour weight. Since you eat pizza and bread, I assume you're not on some absolute zero carb thing (which I wouldn't do), so the few grams in the starter will make zero difference.
No, i'm staying within 30 to 50 carbs a day but closer to 30 if at all possible   Zero carb is way to hard

Basic Low Carb dough is almond flour or coconut flour and mozzarella chees then add different things to get texture and or flavor.   My hopes are that by adding a starter it will add a bit of body and some flavor to the dough without adding a lot of carbs.  They are different ways to do add texture,  Pysllium fiber and so forth but I'm trying (if possible) to add that real dough taste to the mix. 

Gonna be interesting to see what happens
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

norcoscia

I was not trying to separate the gluten - what I was thinking about was giving the lactic cultures (during the fermentation process) a chance to develop flavors. That process would actually start to destroy the gluten (I think this is part of the proteolysis process). I guess it would be hard to do, my thinking was to boil off the liquid (not so much to get the gluten). But maybe if you boil down the liquid you would just end up with starch with no way to separate the flavor developed during fermentation.
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

A D V E R T I S E M E N T