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


Author Topic: Additional pizza culture suggestions?  (Read 1701 times)

0 Members and 1 Guest are viewing this topic.

Offline tracy

  • Registered User
  • Posts: 166
  • Location: Oklahoma
  • NY / Thin / Deep / Detroit
Additional pizza culture suggestions?
« on: March 23, 2022, 08:34:27 AM »
I've been making pizza with a culture I captured myself for about 8 years now, and after I expressed interest in trying some other cultures, my wife bought me the Italian Cultures pack (which includes Ischia and another Italian culture), the Yukon, and the San Francisco in February from Sourdoughs International/sourdo.com.  So far I've reactivated the Ischia and now have it fed consistently on All Trumps bleached and bromated, which is what I've been using for my established culture for the past year or so.  I'm in the process of reactivating the San Francisco and will likely do the Yukon after that, both started on Gold Medal all purpose unbleached and eventually fed on whatever bread flour I can get from my local Chef's Store, or baring that King Arthur or Gold Medal bread flour, and I plan on using those predominantly for bread.  I haven't really thought about what to do with the second Italian culture yet, though the Sourdoughs International page describes both it and the Ischia as both originating from Naples and being quite similar. 

Assuming I reactivate the second Italian as well and fed it with bread flour, that'll put me at 3 "bread" cultures and 2 "pizza" cultures.  I think the max I feel comfortable handling is 6 at any given time, so that leaves me room for one more, which ideally I would like to be another "pizza" culture.  Has anyone tried or have recommendations for any of the sourdough cultures available from Sourdoughs International with pizza, other than the Ischia?  Alternatively, I've also been looking at the France culture, which I would probably just use for bread as well.

Offline texmex

  • Registered User
  • Posts: 3460
  • Location: Aquí no más
  • I stole my avatar from the British Museum website
Re: Additional pizza culture suggestions?
« Reply #1 on: March 23, 2022, 08:52:51 AM »
Sounds like me several years back. 
I don't have a suggestion for purchase at Sourdough Int'l.

I did experience difficulty in maintaining some of the Italian cultures, and lost a few early on, more than once. (always have some backup flakes).
One of our forum members (Mmmph) created his own starter from NC wild grapes and shared it with several other members here.  It is the only starter I use for all my dough, when I am not using IDY or ADY. It's a nice robust starter.
2 years ago I could not find my backup starter flakes, and was gifted this (MOBY/Cape Fear) starter again.  I would be glad to send you some flakes of it, if you would like to try it send me a pm.
Good luck with your new babies!

Risa sin camisa, sinvergüenza.

Offline 02ebz06

  • Lifetime Member
  • *
  • Posts: 8580
  • Location: Rio Rancho, NM USA
Re: Additional pizza culture suggestions?
« Reply #2 on: March 23, 2022, 12:46:55 PM »
You can also get some 1847 Oregon Trail starter for free from here   -->   http://www.carlsfriends.net/
It's free (you send them a stamped envelope with your address on it) or include a donation if you choose. I did.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Pizza_Not_War

  • Supporting Member
  • *
  • Posts: 4179
  • Location: Portland OR
Re: Additional pizza culture suggestions?
« Reply #3 on: March 23, 2022, 02:01:01 PM »
I briefly had 3 starters going years ago. Couldn't deal with it so let one die. Eventually the other two seemed to taste the same so again I let one go. I applaud your dedication to the art.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 30870
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Additional pizza culture suggestions?
« Reply #4 on: March 23, 2022, 02:16:16 PM »
Maintaining multiple cultures is a big undertaking that becomes very tiresome very quickly. The most I've ever had at one time is 4. Now, I have one, and it will never be more than that. Even just one, when you don't bake regularly, is a PITA.

If you slack off, even just once, and let a culture get weak, there is a pretty good chance that a local culture will take it over.  It happened to me.  The culture I keep now isn't any of the 4 I started with. Not even close. Luckily, I like it the best of all of them. Also probably less chance of it changing again when I enviably let it get week again and again as it's already the local culture.

Not saying you shouldn't do it and have fun. Just keep in mind that they are just like pets that have to be fed and cared for regularly. If I was going to make any suggestion, it would be to develop a routine with what you have active before adding others to the mix.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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


Offline tracy

  • Registered User
  • Posts: 166
  • Location: Oklahoma
  • NY / Thin / Deep / Detroit
Re: Additional pizza culture suggestions?
« Reply #5 on: March 23, 2022, 09:30:31 PM »
Thanks for the suggestions, everyone.  The San Francisco culture is just past the point where it is consistently rising and no longer smelling of swampy Parmesan cheese.  Having just fed it tonight, I have one more feeding tomorrow with Gold Medal all purpose before I transition it off to bread flour.  I'm probably being overly cautious, but the process seemed to work well for the Ischia. 

Having made pizza twice now (6 pizzas over two consecutive weekends) with the Ischia and then back to my personally established culture (3 pizzas last weekend), I can definitely tell the difference in the final crust.  My culture has never been particularly sour and the resulting crust has a fairly airy texture, while the Ischia definitely has a far more sour nose in the cooked pizza, has a crisper texture, and the pizzas made with it had a more pronounced leopard patterning on the undersides when cooked on a steel versus pizzas made with my culture.

I'll see how maintaining the three cultures goes for a couple weeks before I try to increase the count any further. 

I also finally invested in one of those folding dough proofer boxes, so I'm hoping that helps increase the consistency of my bulk fermentation.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 30870
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Additional pizza culture suggestions?
« Reply #6 on: March 23, 2022, 10:03:13 PM »
What is a folding dough proofer box?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline HansB

  • Lifetime Member
  • *
  • Posts: 7443
  • Location: Detroit, MI
Re: Additional pizza culture suggestions?
« Reply #7 on: March 24, 2022, 07:48:02 AM »
What is a folding dough proofer box?

Brød & Taylor.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 30870
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Additional pizza culture suggestions?
« Reply #8 on: March 24, 2022, 08:28:35 AM »
Thanks. Never saw that before.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline tracy

  • Registered User
  • Posts: 166
  • Location: Oklahoma
  • NY / Thin / Deep / Detroit
Re: Additional pizza culture suggestions?
« Reply #9 on: March 24, 2022, 09:26:10 AM »
Some forum members have posted about it in the past and it runs on the cool side in my home outside of the summer months, so was hoping it could help make the fermentation times more consistent.  It was able to hit the 90F for 24 hours fine for the initial culture activation step, but haven't had the chance to try it out with fermentation/rising yet.

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


Offline HansB

  • Lifetime Member
  • *
  • Posts: 7443
  • Location: Detroit, MI
Re: Additional pizza culture suggestions?
« Reply #10 on: March 24, 2022, 12:33:34 PM »
Thanks. Never saw that before.

I've had mine for years, and use it at least once a week.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Offline 02ebz06

  • Lifetime Member
  • *
  • Posts: 8580
  • Location: Rio Rancho, NM USA
Re: Additional pizza culture suggestions?
« Reply #11 on: March 24, 2022, 01:09:46 PM »
I've had mine for years, and use it at least once a week.

Ditto

Also works great for keeping pancakes/waffles warm after making them.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6855
  • Location: Portland, Oregon
Re: Additional pizza culture suggestions?
« Reply #12 on: March 24, 2022, 02:37:47 PM »
Craig, it's a game-changer. I have a drawer in our pantry that fits it perfectly. Literally takes one minute to set up. Goes from 70-90F.

Offline 02ebz06

  • Lifetime Member
  • *
  • Posts: 8580
  • Location: Rio Rancho, NM USA
Re: Additional pizza culture suggestions?
« Reply #13 on: March 24, 2022, 03:58:57 PM »
Craig, it's a game-changer. I have a drawer in our pantry that fits it perfectly. Literally takes one minute to set up. Goes from 70-90F.

Only 90F ? ? ?     Mine goes 70F - 120F.
Never actually checked the temp, but that is what the control goes up to.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6855
  • Location: Portland, Oregon
Re: Additional pizza culture suggestions?
« Reply #14 on: March 24, 2022, 05:15:35 PM »
Must be different model?

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


Offline 02ebz06

  • Lifetime Member
  • *
  • Posts: 8580
  • Location: Rio Rancho, NM USA
Re: Additional pizza culture suggestions?
« Reply #15 on: March 24, 2022, 05:18:09 PM »
Didn't know they had more than one.
I had asked them if they had any plans to make a bigger one, Response I got said they have had a lot of requests, but no immediate plans.
That was 4 or 5 years ago.
Bruce here... My cooking toys --> Pizza Party Emizione, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline stickyD

  • Registered User
  • Posts: 379
  • Location: Prague, Czech Republic
  • I Love Pizza!
Re: Additional pizza culture suggestions?
« Reply #16 on: March 24, 2022, 05:28:59 PM »
I don't know if it would be another useless post-modern appliance, but I imagine an automated sourdough starter contraption could be invented, just load it with a month's worth of inoculated flour and distilled water and let it go. Discarded starter is ejected into another receptacle for secondary use. It has three modes: Starting, Mother, and when ready to use, Baking.
« Last Edit: March 24, 2022, 05:32:01 PM by stickyD »

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 30870
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Additional pizza culture suggestions?
« Reply #17 on: March 24, 2022, 05:34:11 PM »
I don't know if it would be another useless post-modern appliance, but I imagine an automated sourdough starter contraption could be invented, just load it with a month's worth of inoculated flour and distilled water and let it go. Discarded starter is ejected into another receptacle for secondary use. It has three modes: Starting, Mother, and when ready to use, Baking.

It exists. Not cheap.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline stickyD

  • Registered User
  • Posts: 379
  • Location: Prague, Czech Republic
  • I Love Pizza!
Re: Additional pizza culture suggestions?
« Reply #18 on: March 24, 2022, 05:49:28 PM »
It exists. Not cheap.

I'm only dredging up hits for bread machines, can you drop a link?

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 30870
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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