Norma,
I believe the graph at http://www.egullet.com/imgs/egci/sourdough/graph1.jpg, which came from a post by member djones148 at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,8526.msg73739.html#msg73739, answers your question. Also, I would guess that the same phenomena are at work with pizza dough as with bread dough.
The pies look very good. Which pizza has the pepperoni? And what sizes were the pizzas?
Can you comment on the characteristics of the finished crusts as baked in a WFO and also comment on how they compare with your deck oven pizzas using the Ischia culture?
Peter
Peter,
That graph does answer my question. Up until about 76 degrees F, the yeast and bacteria stay about the same. When going higher in temperatures there is a faster activity with the sourdough. I find it fascinating that the bread world and pizza world are so similar.
Thanks for saying the pies look very good. The pepperoni pizza was the Caputo flour with the Ischia starter. All the pizzas were 14".
To describe the characteristics of the finished crusts baked in Steve’s WFO, the crusts are much better than when baked in my deck oven. The bake is so much quicker and then it also leaves the crumb so much moister. The pie that I baked at market on Tuesday was this moist, but with a quicker bake there is a difference.
The first pictures are of the KASL with Ischia which is the same formula that I used at market, but didn’t cold ferment the dough as long. I liked that pie the best in terms of moistness in the rim. That pie also got the best oven spring. The oven was really hot for that bake and it really baked fast. That crumb was moister than the one made with Caputo with the Ischia starter. Steve might disagree with me on what he thought was the best crust between the two pies, but this is my opinion. We don’t always agree. There wasn’t any sourdough flavor in either of these crusts, that I could detect. There was a complex flavor in both crusts, but I thought they were different.
I don’t ever think there can be a same kind of pie baked in my deck oven, but the pizza I did bake Tuesday, was good in my opinion, if the crust would have gotten darker and I could learn to control the gum line.
I really enjoyed these pies baked in Steve’s WFO. There were only four people at Steve’s home and we managed to eat three pies.
Norma