Author Topic: Fermentation schedule, culture percentages  (Read 371 times)

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Offline Iowamcnabb

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Fermentation schedule, culture percentages
« on: May 11, 2016, 10:48:47 AM »
I am playing around with my starter percentage lately.  1.5 gives the best flavor but it seems extremely active.  This ball was in bulk for 24 and in ball for about 18 at 63-65 degrees.  If I back it off to 1.3 it doesn't give the rise I want and tastes chewy. 

What do you think of the activity level of this ball?  I'm trying to keep the dough balls on a 48 hour schedule for the sake of timing

Offline TXCraig1

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Re: Fermentation schedule, culture percentages
« Reply #1 on: May 11, 2016, 12:37:57 PM »
Looks about right. Can you lower temp down a couple degrees?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
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Offline Iowamcnabb

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Re: Fermentation schedule, culture percentages
« Reply #2 on: May 11, 2016, 01:09:06 PM »
Looks about right. Can you lower temp down a couple degrees?

Yeh I could.  I have been setting the "fridge" at 63 degrees and then putting a bucket of ice in there to help maintain the temp.  It seems to stick right around 64 degrees.  I could back it down to 61 and see what happens