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Author Topic: Starter for pizza  (Read 218 times)

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Offline Stryda

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  • Posts: 38
Starter for pizza
« on: March 23, 2020, 09:17:26 AM »
With the current situation, flour and yeast are getting harder to come by. I've never made a starter before but thinking now could be a good time.
Most seem to use their starters for bread, using much larger quantities than a pizza dough. I plan on using it for pizza dough only, probably twice a week. Can anybody point me in the direction of a simple starter tutorial that can be used for pizza dough.
Also, there seems to be a lot of waste with many starters, is there a way of creating/maintaining a starter without any waste?

My current goto pizza dough recipe is;
142g Water
248g Flour
2/3tsp salt
2.5tsp sugar
2tbsp Oil
1/4tsp IDY 7-8 hour Room temp ferment

Not sure how much starter I would use for this dough?  ??? ??? ???
I've done some background reading, but when most refers to making bread, it kills the attention. Any help/links much appreciated!

Offline Pizza_Not_War

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  • Posts: 568
  • Location: Portland OR
Re: Starter for pizza
« Reply #1 on: March 23, 2020, 01:32:28 PM »
Make a smaller starter by using less ingredients in proportion. If you see a recipe using a cup of flour and water, just cut it down to 1/4 or 1/8. When you have a larger accumulation of starter take out excess and use it to bake something. No waste.

Offline andytiedye

  • Registered User
  • Posts: 160
  • I Love Pizza!
Re: Starter for pizza
« Reply #2 on: March 24, 2020, 10:33:08 PM »
Sourdough pancakes or waffles for breakfast!

Offline HansB

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  • Posts: 4461
  • Location: Detroit, MI
    • 500px
Re: Starter for pizza
« Reply #3 on: March 24, 2020, 11:00:48 PM »
With the current situation, flour and yeast are getting harder to come by. I've never made a starter before but thinking now could be a good time.
Most seem to use their starters for bread, using much larger quantities than a pizza dough. I plan on using it for pizza dough only, probably twice a week. Can anybody point me in the direction of a simple starter tutorial that can be used for pizza dough.
Also, there seems to be a lot of waste with many starters, is there a way of creating/maintaining a starter without any waste?

My current goto pizza dough recipe is;
142g Water
248g Flour
2/3tsp salt
2.5tsp sugar
2tbsp Oil
1/4tsp IDY 7-8 hour Room temp ferment

Not sure how much starter I would use for this dough?  ??? ??? ???
I've done some background reading, but when most refers to making bread, it kills the attention. Any help/links much appreciated!

10%
Hans

Offline Stryda

  • Registered User
  • Posts: 38
Re: Starter for pizza
« Reply #4 on: March 26, 2020, 09:22:21 AM »
Thanks all, sourdough started yesterday, will see how it progresses. I'll try 10% for my first pizza and see how it goes. ;D

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