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OfflineSleet
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Registered: 04/26/20
Posts: 12
Last seen: 7 days, 34 minutes
Re: Sourdough [Re: oculodextro]
    #26677455 - 05/17/20 08:45 PM (15 days, 13 hours ago)

Quote:

oculodextro said:
Every single sourdough pizza recipe I find online uses that high of salt too.

It's so we can let it ferment for 5-7 days in the fridge.




Hot damn that's a long proof! Susprised it doesn't start to taste alcoholic after that long. When I use a healthy levain (just barely float test passable) it's fully proofed after like 6 hours at room temp, or like a day max in the fridge. And you're using an instant yeast poolish in addition to your starter, right? Sounds like it'd be ready in no time, even with that much salt.


Edited by Sleet (05/17/20 08:46 PM)


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Offlineoculodextro
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Registered: 04/10/13
Posts: 843
Loc: Space is the Place
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Re: Sourdough [Re: Sleet]
    #26677479 - 05/17/20 08:53 PM (15 days, 13 hours ago)

Never gets hooched!

https://www.pizzamaking.com/forum/index.php?topic=7561.20

Here's where I got my formula from

He does a 2 day rise, but I like pushing it out, doesn't get boozy till about 10 days.


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InvisibleThemanwiththeplan
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Registered: 01/12/17
Posts: 137
Loc: Nc,USA
Re: Sourdough [Re: oculodextro]
    #26688135 - 05/22/20 02:46 PM (10 days, 19 hours ago)

I like using the “old dough method “ of a starter..


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Offlineoculodextro
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Re: Sourdough [Re: Themanwiththeplan]
    #26688533 - 05/22/20 05:49 PM (10 days, 16 hours ago)

Never had much success with old dough, started with Biga/Poolish, but Sourdough is best for my baking style.


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General Interest >> Culinary Arts, Gardening and Brewing

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