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


Author Topic: Best strength of flour for sourdough pizza  (Read 167 times)

0 Members and 1 Guest are viewing this topic.

Offline Elchimi

  • Registered User
  • Posts: 347
  • Location: USA
  • I Love Pizza!
Best strength of flour for sourdough pizza
« on: October 12, 2021, 03:48:54 PM »
Would you recommend a stronger flour (
High gluten or high W value) or just a regular 00 or AP for a 12-18h RT (68F) sourdough fermentation?
I wanna use 5-7% active Lievito Madre
Thanks all.

Offline Pizza_Not_War

  • Registered User
  • Posts: 2365
  • Location: Portland OR
Re: Best strength of flour for sourdough pizza
« Reply #1 on: October 12, 2021, 03:54:05 PM »
I make Focaccia every week. Overnight sd ferment @ room temperature. 00 reinforced 13+% works best, 12.7 KABF is very good. All purpose is too weak for my purposes, tastes great but a little too soft of a crumb for me.

Offline Elchimi

  • Registered User
  • Posts: 347
  • Location: USA
  • I Love Pizza!
Best strength of flour for sourdough pizza
« Reply #2 on: October 12, 2021, 04:00:08 PM »
I got an organic 13.2% unmalted and some Kyrol 14.2% malted at home. I guess Iíll try 3 balls of each. How much starter do you use?
« Last Edit: October 12, 2021, 04:01:44 PM by Elchimi »

Offline Pizza_Not_War

  • Registered User
  • Posts: 2365
  • Location: Portland OR
Re: Best strength of flour for sourdough pizza
« Reply #3 on: October 12, 2021, 05:55:21 PM »
Approx 9-10% of flour weight. Not real important in my recipe as I can just let it ferment longer or shorter.

Offline Elchimi

  • Registered User
  • Posts: 347
  • Location: USA
  • I Love Pizza!
Best strength of flour for sourdough pizza
« Reply #4 on: October 13, 2021, 09:01:20 PM »
Here we go!
After 12h the dough was underdeveloped, I made some biscuits for the kids.
After 24h the dough looks just right!
Letís go
« Last Edit: October 13, 2021, 09:50:14 PM by Elchimi »

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