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Author Topic: Starter with ADY trouble  (Read 390 times)

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Offline pizza_drummer1105

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Starter with ADY trouble
« on: January 24, 2020, 11:31:03 AM »
I'm noticing the more I'm making dough for Detroit Style pizzas that when I use a starter in my dough, I don't get as good as an oven spring. I'm wondering if anyone could help me figure out why. I just made this big batch of dough:

  • 1827g King Arthur Bread Flour
  • 1308g Water (82 degrees)
  • 3tsp ADY
  • 3tbsp Sugar
  • 1.5tbsp Sea Salt
  • 577g Starter (Active, fed with King Arthur Bread flour)
  • 3tbsp Olive Oil
When combining I mix the water, sugar, and yeast together and let it bloom for 10 minutes. Then I add in the starter and mix to dissolve the starter in the yeast/water mixture. Then add flour and salt and mix until a dough forms. I let this rest for about 15 minutes and then mix in the Oil. Let the dough rest for an hour and then ball it up. I was able to get 6 x 20.5oz dough balls and a little 11oz extra dough ball. I then put them in the fridge for about 36 hours and they rose very nicely.

I put them in detroit style pans and bring the dough up to room temp for about an hour and then dimple the dough into the pans, rest 15 min, then dimple again. After this dimple I let the dough rest for another 45 min to an hour while the oven preheats.

I put the pans on a preheated pizza stone and parbake the dough for about 10 minutes. This is when I notice the dough doesn't rise as much as when I don't add starter. I made it last week and didn't add starter and it rose much higher in the oven.

The recipe I used today takes into account the flour and the water in the starter so normally it would've been 1923g flour and 1404g water. Am I not letting the dough proof enough before putting them into the oven? Any help would be greatly appreciated! Thanks!

Offline TXCraig1

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Re: Starter with ADY trouble
« Reply #1 on: January 24, 2020, 12:18:07 PM »
That's a lot of starter and a long time in the fridge. My guess is that the starter is weakening the gluten. Maybe cut it back to 10% starter and see how it affects the rise.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline The Dough Doctor

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Re: Starter with ADY trouble
« Reply #2 on: January 24, 2020, 01:47:01 PM »
I agree with Craig, also the ADY should be activated in 100F water with just a small amount of sugar (actually, a pinch is sufficient), put the rest of it in the dough. What is the finished dough temperature? Ideally, it should be around 75F, if the dough is warmer than this it will further accelerate the rate of fermentation making matters even worse. Can you provide the weights for your salt, sugar and ADY as opposed to volumetric portions?
Tom Lehmann/The Dough Doctor

Offline pizza_drummer1105

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Re: Starter with ADY trouble
« Reply #3 on: January 24, 2020, 03:09:19 PM »
Excellent suggestions!  Thank you!  I'm not sure about the finished dough temperature as I've never measured it.  As for weights here they are:

Salt: 25g
Sugar: 36g
ADY: 11.16g

I'll try adjusting the starter amount and recording the final dough temp as well on the next run!

Offline The Dough Doctor

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Re: Starter with ADY trouble
« Reply #4 on: January 24, 2020, 03:31:38 PM »
Your salt level is low too at just 1.368%. A better salt level would be something in the 2 to 2.5% range. Since salt helps to control thew fermentation rate as well as strengthen the dough this would be a step in the right direction too.
Tom Lehmann/The Dough Doctor

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Offline pizza_drummer1105

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Re: Starter with ADY trouble
« Reply #5 on: January 25, 2020, 01:06:03 PM »
Thanks for the help!  Next batch coming up!

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