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Author Topic: Doughs with Ischia starter biga  (Read 2872 times)

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Offline classicalthunder

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Re: Doughs with Ischia starter biga
« Reply #40 on: December 04, 2019, 10:22:39 AM »
Norma,

Really interested in giving this a whirl soon, so just to confirm your process:

- create a starter with Ischa
- use active starter to make a ~60% biga that is fed with 100g fresh rye/KAAP (is this a 50/50 breakdown?) and 60g water for a couple days at RT
- use 10% biga in your normal recipe in lieu of commercial yeast
- use your standard dough for the rest, but allow for an hour autolyse and 2 hour RT bulk rise before a 24-72h CF

« Last Edit: December 04, 2019, 10:34:12 AM by classicalthunder »

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #41 on: December 04, 2019, 10:30:29 PM »
Feed it 100g flour and 60g water for a few days

Hans,

Thanks so much!  Don't use do any discard?

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #42 on: December 04, 2019, 10:37:28 PM »
Norma, I can understand why you are pleased with that. It’s a terrific looking pizza! Is it something you will offer every week? I don’t 
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,

Thanks!  Don't think I will be able to offer it all of the time, but would like to.  Might try a 5 dough ball batch for this coming week.  Usually stick with what is easier to get done at market, but there was something special about how easily that dough opens and it felt like silk.  ;D 

It is just me mixing doughs at market now, and it is on Sunday's.  I try to get done as soon as I can.  It also get really cold most days at market, but last week they left the heat on all week.  That fouls up what has to be done.   :-D

A poolish you are using is also great!  Keep up the good work!  ;D

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #43 on: December 04, 2019, 10:48:17 PM »
Norma,

Really interested in giving this a whirl soon, so just to confirm your process:

- create a starter with Ischa
- use active starter to make a ~60% biga that is fed with 100g fresh rye/KAAP (is this a 50/50 breakdown?) and 60g water for a couple days at RT
- use 10% biga in your normal recipe in lieu of commercial yeast
- use your standard dough for the rest, but allow for an hour autolyse and 2 hour RT bulk rise before a 24-72h CF

classicalthunder,

You are right to create a starter from Ischia.

Yes, use active starter to make a 60% biga on the advice of Hans.  I wasn't sure what to try.  I didn't measure out how much dark rye or KAAP I used.  Just started what I called a biga first with KAAP, but don't know why you couldn't try KAAP and dark rye flour.  I used more KAAP than dark rye flour.

Yes, use 10% biga in lieu of any commercial yeast. 

I didn't use my standard dough for the tests, but did an hour autolyse and a 2 hour RT bulk rise before an almost 3 day cold ferment. 

I will post the formulation I used in my next post.  Don't mind it though, cause I got water in it.  :-D I used Occident flour for all of the experiments so far, but might try GM Full Strength unbleached for the next experiment.  This past week I only used ½ hour autolyse and a one hour RT bulk rise.

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #44 on: December 04, 2019, 10:55:25 PM »
I see hydration of biga is wrong.

Norma
« Last Edit: December 04, 2019, 10:57:00 PM by norma427 »

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Offline HansB

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Re: Doughs with Ischia starter biga
« Reply #45 on: December 05, 2019, 07:37:30 AM »
Hans,

Thanks so much!  Don't use do any discard?

Norma

Yes, still discard. How much starter are you maintaining? You can vary that 100g/60g amount. It's just 60% hydration.
Hans

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #46 on: December 05, 2019, 08:56:28 AM »
Yes, still discard. How much starter are you maintaining? You can vary that 100g/60g amount. It's just 60% hydration.

Thanks Hans!  Right now there is 516 grams of starter.  It is ready to be used.

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #47 on: December 05, 2019, 08:57:38 AM »
Found this video interesting on making a sourdough biga in larger amounts.  Biga part starts about 1 mintue into the video.



Norma

Offline Pete-zza

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Re: Doughs with Ischia starter biga
« Reply #48 on: December 05, 2019, 11:15:46 AM »
Norma,

Is it necessary to have music and singing going on while you make the biga, or can you just memorize the song and sing as you make the biga?

Peter

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #49 on: December 05, 2019, 02:10:21 PM »
Norma,

Is it necessary to have music and singing going on while you make the biga, or can you just memorize the song and sing as you make the biga?

Ppeter

Peter,

Don't think the ischia biga really cares, but have been really into songs by Freddie Mercury of Queen, since watching the movie “Bohemian Rhapsody” at home recently.  Maybe the vibs from listening to all of the Queen's songs are giving the ischia starter good vibes.   ;D



And




Did you ever hear of Queen or listen to any of their songs?  If you haven't maybe this one might be for the ischia biga pizza's if they don't turn out ok.  ::)





Norma


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Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #50 on: December 05, 2019, 02:18:25 PM »
I posted my recently pizza on Facebook and tagged John Stephenson so he could see the results of helping me.

This is what John and I had to say. 

John Stephenson Looks fantastic Norma! How do you like the results?

Norma Knepp John Stephenson, very happy with the results. Think this is the best pizza I ever made. The dough felt like silk and the resulting pizza was very good. Have to try to measure out what I feed the Ischia now to be more precise, if I want to make more doughs.

John Stephenson Norma Knepp, ??❤️ The biga hydration is quite forgivable I have found by human error over time. Consistency is king however in large production. I keep a large 5 gallon bucket around filled with biga for many doughs for bread and pizza daily.


Where I think there will be problems for me is at market.  :(

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #51 on: December 05, 2019, 02:25:15 PM »
Photos if Ischia biga after feeding at 55% hydration.  Taken over a span of 3 hours.

Norma

Offline parallei

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Re: Doughs with Ischia starter biga
« Reply #52 on: December 05, 2019, 03:49:58 PM »
Photos if Ischia biga after feeding at 55% hydration.  Taken over a span of 3 hours.

Norma

Looks like a very happy biga!  Happy Birthday to you, Norma.

I've never sung to my starter.  I usually just whisper words of encouragement.

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #53 on: December 05, 2019, 03:54:04 PM »
Looks like a very happy biga!  Happy Birthday to you, Norma.

I've never sung to my starter.  I usually just whisper words of encouragement.

Paul,

Lol about singing to your starter.  Maybe you have background music on while the starter is growing.   ;D  Your words of encouragement are probably really nice.   :)

Thanks for the Happy Birthday wish.  Hopefully the biga will stay happy.

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #54 on: December 07, 2019, 07:38:23 AM »
Photos of the ischia biga from 6 pm last evening till 6 am this morning.  Tried 50% hydration, but it may be a little off due to the hydration used before.  Still not sure what will work in terms of hydration and other variables.

Norma
« Last Edit: December 07, 2019, 07:40:27 AM by norma427 »

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Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #55 on: December 07, 2019, 07:41:20 AM »
Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #56 on: December 08, 2019, 10:15:29 AM »
Upped hydration a little and fed Ischia biga KAAP, dark rye flour and a little sprouted wheat flour.  Fed later last evening. 

Norma

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #57 on: December 08, 2019, 08:43:13 PM »
Mixed a 5 dough ball batch with the ischia biga today.  Things went well, and no extra flour was needed, but will see what happens with a 2 day cold ferment.

Will just link the photos and video on Instagram.

https://www.instagram.com/p/B51SVgphuEB/

Norma

Offline Gluten4punishment

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Re: Doughs with Ischia starter biga
« Reply #58 on: December 10, 2019, 08:55:04 AM »
Mixed a 5 dough ball batch with the ischia biga today.  Things went well, and no extra flour was needed, but will see what happens with a 2 day cold ferment.

Will just link the photos and video on Instagram.

https://www.instagram.com/p/B51SVgphuEB/

Norma
I saw your IG posts and it looks great! Is your store only open one day a week?

Offline norma427

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Re: Doughs with Ischia starter biga
« Reply #59 on: December 10, 2019, 09:52:12 PM »

 Is your store only open one day a week?


Gluten4punishment,

Yes, am only open one day a week on Tuesday's.  That is the only day Root's Market is open.

Norma


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