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  • #1 by sk on 02 Nov 2019
  • Many pizza makers CF with IDY or Fresh Yeast.  Does anyone do that with a starter? 

    Any suggestions on amounts for 48 hours in the fridge?
  • #2 by norma427 on 03 Nov 2019
  • Many pizza makers CF with IDY or Fresh Yeast.  Does anyone do that with a starter? 

    Any suggestions on amounts for 48 hours in the fridge?

    sk,

    Not sure of what kind of pizza your are trying to make, but have tried the Ischia starter only for a cold ferment.  Peter, Chau, Craig and other members helped at:

    https://www.pizzamaking.com/forum/index.php?topic=11700.msg108007#msg108007

    Edit:

    Looked and see you like NP doughs.  Posted about some bakes in Steve's WFO at:

    https://www.pizzamaking.com/forum/index.php?topic=11700.msg111572#msg111572

    Norma
  • #3 by sk on 03 Nov 2019
  • Norma: 

    Thank you for the links.  I don't pretend at all to understand PH but that was very detailed.

    Given all that information, can you recommend a preferment percentage to start with for a 48 hour CF? 

    Yes, I am sorry for not pointing out, Neapolitan in Wood Fired Oven.

    Scott
  • #4 by norma427 on 03 Nov 2019
  • Norma: 

    Thank you for the links.  I don't pretend at all to understand PH but that was very detailed.

    Given all that information, can you recommend a preferment percentage to start with for a 48 hour CF? 

    Yes, I am sorry for not pointing out, Neapolitan in Wood Fired Oven.

    Scott

    Scott,

    Sorry it has been so long since I tried out a preferment Ischia dough.  I really couldn't recommend any kind of percentage for a cold ferment.

    Maybe someone who is better with math could recommend a percentage.

    Norma
  • #5 by The Dough Doctor on 03 Nov 2019
  • Most starters as well as doughs leavened only with a sourdough starter typically don't do all that well in a cold fermentation environment, and if you spike the dough with yeast the yeast will quickly become the dominant micro-organism resulting in a loss of a lot of the flavor notes derived from the starter.
    Tom Lehmann/The Dough Doctor
  • #6 by sk on 04 Nov 2019
  • Thank you again Norma!

    Tom, thank you.  I'm aware generally accepted standard practice is not to CF sourdough.  I was hoping someone might have done some experimentation.  I have found the uniformity and predictability of CF in my fridge is so much easier to control than RT but I am using IDY.  I was hoping I might approach that with sourdough.
  • #7 by norma427 on 04 Nov 2019
  • Thank you again Norma!

    Tom, thank you.  I'm aware generally accepted standard practice is not to CF sourdough.  I was hoping someone might have done some experimentation.  I have found the uniformity and predictability of CF in my fridge is so much easier to control than RT but I am using IDY.  I was hoping I might approach that with sourdough.

    Scott,

    You can see what Peter set-forth for an attempt at a partially CF dough with the Ischia starter at Reply 111 https://www.pizzamaking.com/forum/index.php?topic=11578.msg107361#msg107361

    Tom is right though, that a CF Ischia dough isn't practical, and probably wouldn't turn out.  Craig also posted on that thread about doing a controlled temperature Ischia dough.

    Norma

  • #8 by sk on 04 Nov 2019
  • Thank you Norma.  I think I may try 15%-20% at 48 hours and see what happens.  A little bit of flour and water is pretty cheap to experiment with!

    Scott K.
  • #9 by markpenacho on 04 Nov 2019
  • This was cold fermented for about 4 1/2 days with the Ischia starter. At the same session, a friend brought over some dough he had fermented much warmer. While this looked nicer, and wasn’t bad, the warmer, controlled temp dough tasted a little better (unfortunately no pic of that). This one is 50/50 caputo/kaf bread at somewhere above 900 degrees.
  • #10 by sk on 04 Nov 2019
  • Awesome!  Thank you.  What percentage of starter did you use?
  • #11 by markpenacho on 05 Nov 2019
  • Water 65% (room temp Ice Mountain spring water).
    Starter 16% (starter is about 1:1 water to AP by weight, (1:2 by volume)).
    Salt 3%
    Varasano method (2/3 flour + water, rest 20, add salt/starter, mix 10, add remaining flour, mix til almost together. Hand knead a minute or two).

    Bulk ferment two days. Ball for 2-3.
    Still experimenting with dough. Close but not exactly what I want.
  • #12 by sk on 05 Nov 2019
  • Great, thanks.  16% is in the range I was thinking.
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