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Author Topic: Doughs with Ischia starter biga  (Read 2076 times)

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Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #20 on: November 29, 2019, 10:01:58 AM »
IMO using KA Organic wonít make that big of a difference but the rye probably will.

Thanks Hans for telling me you don't think the KA Organic will make a big difference, but you think the rye flour probably will.  Will pick up a small bag of the rye flour at the local Country Store.

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #21 on: November 29, 2019, 10:09:12 AM »
You might check Whole Foods if you have one nearby, they seem to be carrying this now (mine does, $8.99 for the 5lb bag).  It's crazy expensive :(  I use it occasionally for bread when I feel like splurging, and it makes for a nice crumb and taste - never thought about using it for pizza!
I do not have an ischia starter, but the differences between the two appear to be hydration levels. John's looks like ~60-80% while yours looks closer to 100%.  I think the whole grains (e.g. the rye) can also contribute, they can soak up more water so it'll be "drier" looking.

ButteredPizza,

There is a Whole Foods nearby.  Yes, that is crazy expensive, but good to know it gives your breads a nice crumb and taste.

I am not sure what hydration my starter is, but know that all of the flour is very hard to mix in, and there is some that is not mixed in, but somehow the starter eats it and then it looks ok.    Will see is the rye works.

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #22 on: November 30, 2019, 09:49:03 AM »
One feeding of dark rye flour and some regular white Ischia.  Hard wheat in case decide to try and sprout.

Norma
« Last Edit: November 30, 2019, 09:50:38 AM by norma427 »

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #23 on: December 01, 2019, 07:34:28 AM »
Did another feeding of KAAP and dark rye flour.  Another 2 two balk batch was tried last evening.  A little easier, but not sure if they could have used another stretch and fold.

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #24 on: December 03, 2019, 09:07:39 PM »
Don't think I could be happier with a pizza that I made.  Dough was so easy to open, pizza baked good, had a nice crunch when cut,  tasty crust and crumb.  Dough fermented well.  This was the second pizza made tonight with the ischia big.  Cold fermented for almost 3 days.

Sorry for all of the photos, but that is how much I liked it.   :-D  My cell doesn't take the best photos of it though. 

Norma
« Last Edit: December 03, 2019, 09:09:12 PM by norma427 »

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Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #25 on: December 03, 2019, 09:10:54 PM »
Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #26 on: December 03, 2019, 09:14:46 PM »
Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #27 on: December 03, 2019, 09:16:58 PM »
Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #28 on: December 03, 2019, 09:18:35 PM »
Norma

Offline Jon in Albany

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Re: Doughs with Ischia starter biga
« Reply #29 on: December 03, 2019, 09:47:44 PM »
That looks delicious.

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Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #30 on: December 03, 2019, 10:11:17 PM »
That looks delicious.

Thanks Jon in Albany!  Just the right pizza for my personal tastes.

Norma

Offline HansB

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Re: Doughs with Ischia starter biga
« Reply #31 on: December 03, 2019, 10:16:32 PM »
Hans

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #32 on: December 04, 2019, 07:37:45 AM »

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #33 on: December 04, 2019, 08:10:31 AM »
Am having problems with getting this starter more like a biga.

Norma

Offline HansB

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Re: Doughs with Ischia starter biga
« Reply #34 on: December 04, 2019, 08:11:32 AM »
What is the hydration?
Hans

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Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #35 on: December 04, 2019, 08:15:19 AM »
What is the hydration?

That's one of the problems Hans.  Never measured the starter or how much KAAP and dark rye flour added.  Just add water and amounts of KAAP and dark flour till it can't be stirred anymore, or the mixture is too stiff to get incorporated right.  It does rise fast though.  :-D

Norma


Offline HansB

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Re: Doughs with Ischia starter biga
« Reply #36 on: December 04, 2019, 08:34:48 AM »
That's one of the problems Hans.  Never measured the starter or how much KAAP and dark rye flour added.  Just add water and amounts of KAAP and dark flour till it can't be stirred anymore, or the mixture is too stiff to get incorporated right.  It does rise fast though.  :-D

Norma

 :-D Maybe try 60% hydration?
Hans

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #37 on: December 04, 2019, 08:53:27 AM »
:-D Maybe try 60% hydration?

Hans,

How do I try 60% hydration when there seems to be such a mess in hydration now?  :-D  Any suggestions? 

Norma

Offline HansB

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Re: Doughs with Ischia starter biga
« Reply #38 on: December 04, 2019, 08:56:29 AM »
Feed it 100g flour and 60g water for a few days
Hans

Offline foreplease

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Re: Doughs with Ischia starter biga
« Reply #39 on: December 04, 2019, 09:42:33 AM »
Don't think I could be happier with a pizza that I made.  Dough was so easy to open, pizza baked good, had a nice crunch when cut,  tasty crust and crumb.  Dough fermented well.  This was the second pizza made tonight with the ischia big.  Cold fermented for almost 3 days.

Sorry for all of the photos, but that is how much I liked it.   :-D  My cell doesn't take the best photos of it though. 

Norma
Norma, I can understand why you are pleased with that. Itís a terrific looking pizza! Is it something you will offer every week? I donít know how you decide from among your many styles and experiments. Glad you stuck with the biga. I was never able to figure it out to my satisfaction but now find a poolish is far better than nothing at all, and easier for me to understand and execute.
-Tony

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