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Author Topic: Anyone have a recipe for focaccia with ischia starter?  (Read 1972 times)

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Offline cerone

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Anyone have a recipe for focaccia with ischia starter?
« on: August 05, 2015, 11:55:43 AM »
I've made focaccia once before with IDY but never with my ischia starter.
Can anyone recommend a good starting point for a recipe/ baking percentages?
Is there any easy way to convert IDY to starter %?
Joey

Offline TXCraig1

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Re: Anyone have a recipe for focaccia with ischia starter?
« Reply #1 on: August 05, 2015, 01:22:05 PM »
You can use this table to convert any recipe to sourdough starter: http://www.pizzamaking.com/forum/index.php?topic=22649.0

Use a formula you like and the table will give you a baker's % for starter given your anticipated fermentation time and temp. Every starter is a bit different and different recipes behave differently, but this should get you close. Test it and then tweak the amount to get you where you ant to be.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline cerone

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Re: Anyone have a recipe for focaccia with ischia starter?
« Reply #2 on: August 05, 2015, 02:02:33 PM »
Ah perfect, I thought I had seen something like that but couldn't remember where. You rock! Thanks!
Joey

Offline Topanga Pies

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Re: Anyone have a recipe for focaccia with ischia starter?
« Reply #3 on: September 30, 2015, 10:57:39 PM »
My focaccia from tonight, with roasted cauliflower ,calabrian peppers, green olives, garlic ,rosemary and a sprinkle of parmesan for the last 5 min of baking.
Flour is 100% KAAP
80% water
20 % starter
2% Salt
2 % Olive oil

5 hours "Tartine style", just mixing and  a stretch and fold every half hour to an hour for 5 hours at room temperature,about 80, and 2 hours in the focaccia pan

25 minute bake at 425  But I have a crappy old oven at the moment so it's not set in stone..


Offline Topanga Pies

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Re: Anyone have a recipe for focaccia with ischia starter?
« Reply #4 on: September 30, 2015, 11:18:21 PM »
...and don't be stingy with the oil when it comes to baking to get that "fried" kind of crust,
poor a generous amount in the pan  so the dough spreads easily and drizzle enough on top.
This one was crunchy on the sides and bottom and the toppings had melted in the top, very
light crumb, with a good glass of Barbera in serious food coma now....

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