Author Topic: Sourdough FAQs  (Read 588 times)

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Offline Royroyer

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  • Location: Mexico
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Sourdough FAQs
« on: June 09, 2016, 09:25:18 AM »
Hi everyone.

Im starting in the world of sourdough in my pizzeria.

This is my information:
My IDY is 0.2% with 28-25 hours cold fermentation
69% water (i use high protein flour)
2.5% salt
I cook my pizzas in a wood fired oven

My sourdough information:
100% flour
60% water

  • How much sourdough i need to use for 28-25 hours of fermentation?
  • Can i ferment the sour-dough balls in a room temperature?
  • Can i ferment the sour-dough balls in a refrigerator?
  • Wich is the difference of fermenting in a room temperature and refrigerator? (I do not like fruits ripen in the refrigerator)
  • When is the best time to use the soudough? After or before the refresh?

Offline TXCraig1

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Re: Sourdough FAQs
« Reply #1 on: June 09, 2016, 09:38:16 AM »
3) "
4) "
5) This depends on a number of things, however typically it's probably best to feed the starter and try to use it sometime around peak activity. It's less important how you do it and more important that you do it the same way each time; for example, you might feed it and use it right after it starts to fall. It's easier and more forgiving if you are on a regular feeding schedule.

Whatever you do is going to involve guessing, so make your best guesses and then make corrections to the temperature during fermentation if necessary to have it ready when you want it ready. It's also likely going to take several or many rounds of testing and tweaking to make the pizza you want to make.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage