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Author Topic: Hybrid dough with old starter?  (Read 383 times)

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Offline DoouBall

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Hybrid dough with old starter?
« on: September 07, 2019, 02:58:54 PM »
Has anyone tried making a hybrid dough with IDY for leavening and a little old, unrefreshed starter (something like a week or two old) straight from the fridge, just to add a little bit of acidity?

I'm thinking this might work a bit better than adding a freshly fed starter which has very little acid in it, since the dry yeast has a tendency to eat up all the food and prevent any noticeable increase in acidity in the final dough. Many times when I made a hybrid dough with 2-10% sourdough starter added, I could barely taste the sourdough flavor. Perhaps using an unfed starter that has more acidity already can create a dough with all the advantages of powerful puff created by dry yeast along with a stronger flavor from already generated acidity in the unfed starter. Thoughts?
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Online Pete-zza

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Re: Hybrid dough with old starter?
« Reply #1 on: September 07, 2019, 09:02:02 PM »
Alex,

Many moons ago, I had a lot of fun and learned a lot making a Lehmann NY style pizza using an unrefreshed preferment only, that is, without any commercial yeast. In fact, along the way, I found that if I used a combination of a naturally leavened preferment and commercial yeast, such as IDY, the finished crust lost a good part of the flavor contributed by the naturally leavened preferment. My unrefreshed preferment experiment is discussed in Reply 175 at:

https://www.pizzamaking.com/forum/index.php?topic=576.msg12748#msg12748

Of course, my objective was a little bit different than yours but my experiment demonstrated that an unrefreshed preferment could be used by itself. That was an eye opener.

Peter


Offline DoouBall

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Hybrid dough with old starter?
« Reply #2 on: September 08, 2019, 01:09:42 PM »
Thanks Pete for the link. Your process was a little different than what I am thinking. I believe you did refresh the starter, but just once before making dough.

My idea was to take a pretty acidic starter that has not been refreshed at a low quantity (2-3%) and make dough with it straight away along with a standard amount of IDY so that the starter is not active and simply contributes a bit of acidity and byproducts of fermentation and all the leavening comes from the IDY. I am wondering if this would work or perhaps the old starter may negatively affect the dough structure.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

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