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Author Topic: Ischia yeast culture  (Read 10991 times)

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Offline Saucytony

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Re: Ischia yeast culture
« Reply #20 on: August 24, 2013, 09:11:11 PM »
I use 0.75% - 1.00% fully active Ischia starter and generally ferment a total of ~26-30 hours at 77F (20-24 hours bulk and another 6-8 hours in balls).

I make my starter about the consistency of pancake batter. I don't see any need to measure the flour or water going into the starter or include them in the total dough calculations at this small of a percentage of the final dough.

I not a fan of cold fermentation - particularly with natural cultures. If things are progressing too fast, I'll put the balls into a big cooler with a half gallon juice bottle of ice and bring the temp down to ~65F, but never less than that.

Craig




Can you please send me a link of where to purchase Ischia yeast culture?

I found this link to purchase but there are 2 different types and a little confused can you explain which one to use or the differences between them?

https://www.amazon.com/dp/B006TMLF98/?tag=pmak-20

Thx

Offline theppgcowboy

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Re: Ischia yeast culture
« Reply #21 on: August 24, 2013, 10:22:31 PM »
Like ringkingpin, I keep mine in the fridge, pull it out, add equal parts water, flour, and culture to separate vessel and in a couple of hours it is rocking.  Then I make the dough.  The web is www.sourdo.com You will get both cultures.  I have yet to use camaldoli as I have been estatic with the ischia.

Offline TXCraig1

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Re: Ischia yeast culture
« Reply #22 on: August 25, 2013, 09:25:04 AM »



Can you please send me a link of where to purchase Ischia yeast culture?

I found this link to purchase but there are 2 different types and a little confused can you explain which one to use or the differences between them?

https://www.amazon.com/dp/B006TMLF98/?tag=pmak-20

Thx

That is it. You can also get them directly from the manufacturer's website (they come together) http://www.sourdo.com/

Most everyone seems to prefer the Ischia. I keep both, but it's been years since I used the Camaldoli culture.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline tbear

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Re: Ischia yeast culture
« Reply #23 on: August 26, 2015, 04:18:46 AM »
I know this is an old thread, but found it very useful after many attempts at 64F and 24 hour bulk + 24 ball. I'm using Ischia and I noticed my results were quite acidic and I wasn't getting a good rise. Although I don't think I let my dough warm up long enough before baking. Im going to try 22 bulk and 6 ball at 77. I've been on this site for a year trying to nail down consistency.

On another note, my wood oven doesn't retain heat very well so it's difficult to maintain 800+ temps. Should I consider mixing in small portion of all purpose flour? 25%? I use Molina tipo 00. Can't get Caputto here.

Thanks for your contributions, I'd really be lost without them. I'm hoping to start my food truck business very soon.

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