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Author Topic: Large batches using a sourdough starter  (Read 163 times)

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Offline tsalvino25

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Large batches using a sourdough starter
« on: December 06, 2017, 05:44:21 PM »
Tom,

I have a roccbox coming in this week and I have started a sourdough starter for my dough recipe I will be using.

My question is how would I adjust a small scale recipe (3-4 pizzas) for a large scale recipe (50-90 pizzas) using the sourdough starter.

Small scale Recipe
250g F
8g Salt 2%
8g Oil 2%
150g water
95g starter

2-12” pizzas

So my understanding is that the total amount of flour will be 297.5g, water at 197.5 for a 66% hydration.

Now with my starter I am starting with 100g/100g whole wheat flour. Will this starter be large enough to make large batches of dough?

Thank you in advance for any advice you can provide.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Large batches using a sourdough starter
« Reply #1 on: December 06, 2017, 07:16:22 PM »
The total amount of starter needed to make 50 pizzas using 95-grams in each pizza is calculated at 2.375-Kg.
What I need to know is what is the formula for your present starter for two pizzas, or whatever size you make?
Tom Lehmann/The Dough Doctor

Online mitchjg

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Re: Large batches using a sourdough starter
« Reply #2 on: December 06, 2017, 07:18:11 PM »
BTW, 2% salt or oil is 6 grams, not 8.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline tsalvino25

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Re: Large batches using a sourdough starter
« Reply #3 on: December 06, 2017, 07:27:03 PM »
The total amount of starter needed to make 50 pizzas using 95-grams in each pizza is calculated at 2.375-Kg.
What I need to know is what is the formula for your present starter for two pizzas, or whatever size you make?
Tom Lehmann/The Dough Doctor


Tom,

The formula for the starter is from Forkish’s elements of pizza. Are you familiar?

Offline tsalvino25

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Re: Large batches using a sourdough starter
« Reply #4 on: December 06, 2017, 07:28:38 PM »

Tom,

The formula for the starter is from Forkish’s elements of pizza. Are you familiar?


Also I not made any dough with a yeast culture I have been using ADY, fresh and IDY.

Using culture is new to me, but i would like to learn.

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Offline The Dough Doctor

  • Tom Lehmann
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Re: Large batches using a sourdough starter
« Reply #5 on: December 06, 2017, 10:57:05 PM »
Please provide the amounts of ingredients that you are presently using to make your starter for your two pizzas. Please use weight measures as opposed to volumetric portions, we can then put the starter into "true" percent which will allow you to formulate any specific amount of starter you want to use.
tom Lehmann/The Dough Doctor

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