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Author Topic: Sourdough starter quantity predictive model  (Read 144087 times)

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Offline norcoscia

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Re: Sourdough starter quantity predictive model
« Reply #340 on: November 18, 2018, 02:13:52 PM »
So are those formulas the ones used to generate the table below? That is what I'm trying to find...
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline TXCraig1

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Re: Sourdough starter quantity predictive model
« Reply #341 on: November 18, 2018, 02:36:05 PM »
No. They are two entirely different models. That's the baker's yeast model. In addition to a different set of formulas, it also includes some hand tuning where the SD model doesn't.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline norcoscia

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Re: Sourdough starter quantity predictive model
« Reply #342 on: November 18, 2018, 03:04:48 PM »
Can you send me the spreadsheet or are you holding it close - if so I can PM you my email address.... thx
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline Jr07

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Re: Sourdough starter quantity predictive model
« Reply #343 on: December 16, 2018, 03:19:34 PM »
Mr Craig,
I just got my hands on Ken Forkishís book The Elements of Pizza and noticed his sourdough recipe calls for 66% levain / starter. 250 gr for 375 gr of flour.

Even though your table only goes as high as 40% ., I want to assume we can extrapolate the calcs so at 66% any period of fermentation would be lower at any temp.

His total fermentation time is around 8 hours at room temperature, which would suggest way too long for me.

Thoughts?

J

Offline TXCraig1

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Re: Sourdough starter quantity predictive model
« Reply #344 on: December 16, 2018, 05:54:12 PM »
Mr Craig,
I just got my hands on Ken Forkishís book The Elements of Pizza and noticed his sourdough recipe calls for 66% levain / starter. 250 gr for 375 gr of flour.

Even though your table only goes as high as 40% ., I want to assume we can extrapolate the calcs so at 66% any period of fermentation would be lower at any temp.

His total fermentation time is around 8 hours at room temperature, which would suggest way too long for me.

Thoughts?

J

Yes, you can, but you may need to test/tweak. This formula uses 54.4% and ferments 8 hours (4+4) total: https://www.pizzamaking.com/forum/index.php?topic=10237.0
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline hotsawce

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Re: Sourdough starter quantity predictive model
« Reply #345 on: December 26, 2018, 01:23:28 PM »
Is there any reason 0.5% or 0.25% are not included on the chart?

The more I do 24h room temp at standard room temp, Iím finding 1% is even too much. At 12h bulk my dough is probably already overactive.

Offline TXCraig1

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Re: Sourdough starter quantity predictive model
« Reply #346 on: December 26, 2018, 02:58:39 PM »
Is there any reason 0.5% or 0.25% are not included on the chart?

The more I do 24h room temp at standard room temp, Iím finding 1% is even too much. At 12h bulk my dough is probably already overactive.

No reason. I'll post a version with them when I have a chance.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Online Heikjo

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Re: Sourdough starter quantity predictive model
« Reply #347 on: December 27, 2018, 02:30:35 AM »
Is there any reason 0.5% or 0.25% are not included on the chart?

The more I do 24h room temp at standard room temp, Iím finding 1% is even too much. At 12h bulk my dough is probably already overactive.
Don't forget the Google Sheet linked to in the first post, where you can type in whatever you want.
-Heine. Mostly Neapolitan sourdough pizzas in an electric Effeuno P134H.

Offline brooklynguy

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Re: Sourdough starter quantity predictive model
« Reply #348 on: June 11, 2019, 02:32:36 PM »
Iíve tried using this a few times as itís locked in protected mode?

Is this no longer available to use?

Thanks

Offline TXCraig1

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Re: Sourdough starter quantity predictive model
« Reply #349 on: June 11, 2019, 02:49:29 PM »
Iíve tried using this a few times as itís locked in protected mode?

Is this no longer available to use?

Thanks

I didn't create/maintain the google spreadsheet. I just use the chart on the first page of this thread.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Online Heikjo

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Re: Sourdough starter quantity predictive model
« Reply #350 on: June 11, 2019, 04:16:51 PM »
Iíve tried using this a few times as itís locked in protected mode?

Is this no longer available to use?

Thanks
You weren't meant to use the sheet linked to, but rather make your own copy an edit that. If everyone had edit access to the linked chart, it would become a mess and sooner or later broken.
-Heine. Mostly Neapolitan sourdough pizzas in an electric Effeuno P134H.

Offline brooklynguy

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Re: Sourdough starter quantity predictive model
« Reply #351 on: June 11, 2019, 04:21:27 PM »
You weren't meant to use the sheet linked to, but rather make your own copy an edit that. If everyone had edit access to the linked chart, it would become a mess and sooner or later broken.

Thanks for the reply. I have copied it now!


Offline brooklynguy

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Re: Sourdough starter quantity predictive model
« Reply #352 on: June 11, 2019, 05:25:54 PM »
I didn't create/maintain the google spreadsheet. I just use the chart on the first page of this thread.

Ok, thanks for the reply. Iím curious based on this model if the total sourdough% is correct?

Thanks

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