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


Author Topic: "Ischica" starter and Chicago thin.  (Read 1899 times)

0 Members and 1 Guest are viewing this topic.

Offline dogboy

  • Registered User
  • Posts: 448
  • Location: illinois
  • I Love Pizza!
"Ischica" starter and Chicago thin.
« on: December 10, 2014, 12:27:40 PM »
So its not from Italy but it is sourdough starter. How do I use it in a recipe? I want to try it in my Chicago thin.
I want to try it in everything but don't know where to begin.
Does starter allow me to make. 24 hour dough with better flavor?
Do I now not need to use yeast?
What % of starter to dough mixture?
It is day 9 and all looks to be alive and kicking. Probably 1 or 2 more days and should be good to go.

Offline dogboy

  • Registered User
  • Posts: 448
  • Location: illinois
  • I Love Pizza!
Re: "Ischica" starter and Chicago thin.
« Reply #1 on: December 10, 2014, 12:32:35 PM »
I have found a couple threads but I really need it dumbed down for me.

Offline CaptBob

  • Supporting Member
  • *
  • Posts: 2855
  • Location: Idaho Falls, Id
Re: "Ischica" starter and Chicago thin.
« Reply #2 on: December 10, 2014, 01:29:26 PM »
I have found a couple threads but I really need it dumbed down for me.

You and me both my friend......
Bob

Offline dogboy

  • Registered User
  • Posts: 448
  • Location: illinois
  • I Love Pizza!
Re: "Ischica" starter and Chicago thin.
« Reply #3 on: December 12, 2014, 09:19:37 AM »
I took a little starter and mixed it 100%. Let it sit overnight and made a batch of Chicago Thin dough this am.
Not sure I did it right.. but I took 50g flour and 50g water out of the recipe and used it with the starter.
We will see if it rises.

Offline Pizza Baker

  • Registered User
  • Posts: 209
  • Location: Michigan
  • I Love Wood Fired Pizza!
Re: "Ischica" starter and Chicago thin.
« Reply #4 on: December 16, 2014, 07:05:43 AM »
I bake a lot of SD and keep my locally grown starter 100% hydrated. I typically use 10% SD starter when making bread or pizza dough. My goto dough is as follows:

10% Starter
65% Water
2% Salt
100% Flour

I hope this helps.

Jim

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


Offline trblaze

  • Registered User
  • Posts: 26
Re: "Ischica" starter and Chicago thin.
« Reply #5 on: January 06, 2015, 08:04:35 PM »
Hey Dogboy

Have you found putting fennel or other such items directly in the dough has a definite taste boost?  What have you found works the best?
thx tim

Offline dogboy

  • Registered User
  • Posts: 448
  • Location: illinois
  • I Love Pizza!
Re: "Ischica" starter and Chicago thin.
« Reply #6 on: February 02, 2015, 09:24:43 PM »
Hey Dogboy

Have you found putting fennel or other such items directly in the dough has a definite taste boost?  What have you found works the best?
thx tim
Sorry about the delayed response.
Yes a definite flavor diffrence and aroma. I really like large flake crushed pepper. Fennel is a nice aroma also. Not much noticed with dried basil.
Eating with our nose.

Offline Don Cornicone

  • Registered User
  • Posts: 108
  • Location: Illinois
  • I Love Pizza!
Re: "Ischica" starter and Chicago thin.
« Reply #7 on: March 06, 2015, 11:25:31 AM »
How did it work out for ya, did you like the flavor of the Ischia?  I am running flat bread tests with Ischia, Camadoli and yukon territory starters to see what starter flavor I like the best.  Then I will focus using one of them. 

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


 

wordpress