Author Topic: Help With Starter  (Read 3737 times)

0 Members and 1 Guest are viewing this topic.

Offline arspistorica

  • Registered User
  • Posts: 111
  • Location: Australia
  • Keep that which is simple abundant.
Re: Help With Starter
« Reply #25 on: November 15, 2013, 11:45:18 PM »
When asked if you stood by your original statement, rather than admit you are wrong, you completely changed course. That’s pretty clear.

I still stand by the original statement, without qualifications.  I just think the issue's become obfuscated.  I'll admit when I'm wrong, as below.  It's not about "winning" an argument for me; I simply want to increase both my knowledge of baking at every turn.

My bad.  You were only off by 100% not an order of magnitude.  ;)

Not by 100%, as it's clearly a logarithmic decrease.  99% of the culture dies off within 7 days, and 99.9% within 30.  As I said before, thanks for helping to clarify!

That you don’t have the slightest understanding of what I mean when I say “pizza is not bread” and instead jump straight to a literal interpretation speaks volumes. You seem to be so locked into “manage” and “command” that you see straight through the art. You may have deep scientific knowledge about all things baking; you may be a world class baker; none of that is going to help you bake a great pie if you don’t understand why pizza is not bread. Given replies such as “As for the latter, I have no view or response, nor will I ever have,” perhaps you never will understand. This is in no way intended to belittle you or to minimize your knowledge and abilities.  Precious few great bakers have demonstrated an ability to bake great pizza.

There's little I can say here, except you assume a lot!

As for the idea that "precious few great bakers" can make fantastic pizza, I wholeheartedly agree, but I would extend that statement to "precious few great pizzaioli" as well, at least in my opinion!  I think pizza means different things to different people, and the ultimate judge of a whether a pizza's good comes down to the person eating it.
"Senza il mio territorio sarei solo un panificatore."
                                  -Franco Pepe

Offline kerrymarcy

  • Registered User
  • Posts: 86
  • I can't and won't stop eating pizza!
Re: Help With Starter
« Reply #26 on: November 16, 2013, 03:55:19 PM »
Hi All,

I made bakershack's naturally leavened dough recipe today and set out to see what effect my starter would have in enhancing the flavor of the crust.  I took the starter out of the fridge and fed it at about 8:00.  After 2 hours, it had already doubled in size but I waited for about 5 hours to make the recipe.   I mixed all of the ingredients in the food processor per the directions and it turned out a perfect ball that just barely came together.  After the 20 minute rest, It balled up nicely.  I took out the rolling pin and went at it.  It was very difficult to roll out the dough as cracker crusts usually are, but I eventually got it to about 14" (the size of my screen) at about .10 thickness.  I did not dock the pizza because I like the air pockets, but next time I think that I will dock around the interior leaving the edges alone - it is a lot easier when putting the sauce on after par-baking the crust.  The pizza was very delicious and had a great mellow flavor without being sour, especially on the charred area on the crust.  I think that the true flavor comes out a bit more when you taste the char.  I really liked this pizza and comes close to my childhood favorite.  The crust was very crispy but was a little tough in some spots (I think that this was do to my extensive rolling in order to achieve my thickness and diameter).  I didn't pull out my pasta roller like bakershack recommended, but I do advocate a sheeter of some kind so that the dough does not get too compressed and over-worked.  I also cooked the pizza on my stone and probably would have had better results on my screen.  All in all, I think that this is one of the best tasting dough recipes I've had to date  - this will be a quick go-to recipe in the future.  My pictures follow.


« Last Edit: November 16, 2013, 06:13:41 PM by kerrymarcy »