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Author Topic: Ischia starter and light crust  (Read 1135 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.

Offline Llave

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Re: Ischia starter and light crust
« Reply #2 on: December 29, 2022, 11:46:26 AM »
I have heard that the ideal timing is to let the starter rise from feeding, and then use it around the time it starts to fall...but not sure if this would help?

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