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Author Topic: Poolish  (Read 8754 times)

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Offline abelgarcia

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  • Age: 64
  • Location: Archipelagia Finland
  • Live and learn
Re: Poolish
« Reply #80 on: August 29, 2021, 11:44:18 AM »
Potatoes are underused on pizza. It's pretty much the only starch I like on pizza.

i agree and right now in Finland, we have sweet and very tasty potatoes available. Small size and so,  easy to fix on pizza. I have few visitors in my garden, who wants only this recipe. Also easy for me to make it, because only sauce is EVOO.
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline TXCraig1

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    • Craig's Neapolitan Garage
Re: Poolish
« Reply #81 on: August 29, 2021, 12:37:05 PM »
One of my favorites is thin slices of baked potatoes with EVOO, fresh rosemary, salt, and fresh ground black pepper. No cheese other than maybe some parm or romano.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline abelgarcia

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  • Age: 64
  • Location: Archipelagia Finland
  • Live and learn
Re: Poolish
« Reply #82 on: October 01, 2021, 11:54:11 PM »
Pizza-Friday. Porcini with white sauce and few red with black olives.
« Last Edit: October 02, 2021, 01:25:29 PM by Pete-zza »
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline abelgarcia

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  • Age: 64
  • Location: Archipelagia Finland
  • Live and learn
Re: Poolish
« Reply #83 on: November 19, 2021, 08:45:50 PM »
Biga 100%, hydro 66%,  My first attempt with biga after a long time.
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline abelgarcia

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  • Posts: 101
  • Age: 64
  • Location: Archipelagia Finland
  • Live and learn
Re: Poolish
« Reply #84 on: November 19, 2021, 08:47:45 PM »
Magic lamp
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

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


Offline abelgarcia

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  • Posts: 101
  • Age: 64
  • Location: Archipelagia Finland
  • Live and learn
Re: Poolish
« Reply #85 on: January 09, 2022, 01:32:39 PM »
Here is one of todays products. I changed back to biga method. Few months ago, i got new mixer, Famag Grilletta 8 and with it, is so easy to move from biga batch to main dough.
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

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


 

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