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Author Topic: How I make my NP dough  (Read 272961 times)

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Offline levity03

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Re: How I make my NP dough
« Reply #760 on: September 10, 2020, 09:59:42 AM »
Craig -- thank you for your generous advice! The wife only allows biweekly pizza nights so will report back then ;-)

Offline dday_two

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Re: How I make my NP dough
« Reply #761 on: September 26, 2020, 08:29:16 AM »
Hi Graig, have you noticed any particular flavour/texture difference for a 48h fermentation between different temperatures in the range of 59-687F (15-20C)?

F.e. you think there is any noticeable difference between using 4% SD at ~60F and 2% SD at ~63F? Or it as a matter of convenience?

Offline TXCraig1

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Re: How I make my NP dough
« Reply #762 on: September 26, 2020, 10:38:29 AM »
Hi Graig, have you noticed any particular flavour/texture difference for a 48h fermentation between different temperatures in the range of 59-687F (15-20C)?

F.e. you think there is any noticeable difference between using 4% SD at ~60F and 2% SD at ~63F? Or it as a matter of convenience?

No. I can't say I've noticed a significant difference.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bogy

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Re: How I make my NP dough
« Reply #763 on: Today at 01:15:18 AM »
Hi Graig, i'm so excited with your topic about sourdough pizza and i thank you a lot for that. and i like to inquire about RT daily starter feeding routine you suggest as i want to use the discard from this daily feeding (as active) as a levain to my dough (no need to build anew one from my starter)

1- what temperature you like to keep your starter in? and what you suggest for this feeding routine (once or twice or more)?
2- If i want to keep my starter at 60-65F , is this routine be the same or what you suggest?

all thanks to you.

« Last Edit: Today at 01:38:42 AM by Bogy »

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