Dough made with Livieto madre tears

[Elchimi]

I try to replicate a 24h RT pizza dough made with Lievito madre.
70% hydro
Flour caputo blue 00 80% , Pivetti Rosso 00 20% high gluten
2.8% Salt
7% starter (too much?)
Bulk at RT 65-68f 9h
Balled 12h at RT 68- 70f
I think is overproofed?
Dough didn’t extend well and tears easily

Last time I used 5% starter and they were a bit underdeveloped but good bake.

I assume the dough was just too fermented?
Never had that with IDY

[llyamah]

I try to replicate a 24h RT pizza dough made with Lievito madre.
70% hydro
Flour caputo blue 00 80% , Pivetti Rosso 00 20% high gluten
2.8% Salt
7% starter (too much?)
Bulk at RT 65-68f 9h
Balled 12h at RT 68- 70f
I think is overproofed?
Dough didn’t extend well and tears easily

Last time I used 5% starter and they were a bit underdeveloped but good bake.

I assume the dough was just too fermented?
Never had that with IDY

Appreciate I am replying to an old post, but these don't look over-proofed to me, they look about perfect?

[scott r]

I agree, but its tough to always tell visually with sourdough.  If the starter is a little too acidic going into the mix that could give similar effects to an over proofed dough.

[Heikjo]

I also agree. Some years ago I made 48H SD pies with no issues, then took a break from SD in pizza. When I attempted 24H SD pies later, possibly with a new starter, it couldn’t even handle that length without losing structure and strength, even if it didn’t ferment very far.

Commercial yeast is a lot more predictable and comparable.

[Elchimi]

I think it’s my starter. Unused to make sourdough bread a few times a week but now stopped doing this. I feed the LM about once a week and then back into fridge. I will need to feed it frequently at higher RT to get it back straightened out, or I just make a new starter I guess.