Learning Knowledge to Make Pizza: Sourdough Starter posted by Slice

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Monday, November 29, 2010

Sourdough Starter posted by Slice

I found this article on Slice today, following Donna Currie as she grows a new sourdough starter.
http://slice.seriouseats.com/archives/2010/11/how-to-make-sourdough-starter-day-0.html

As posted in the article on Slice this is day 0, in starting a starter with flour and water. If anyone wants to follow along to see how a “wild yeast” is made, this article and the following would be a good place to learn about “wild yeast” starter.

It really isn’t hard to make your own starter from flour and water. If you really want to make a sourdough pizza, you will be able to taste the difference when using a starter, in the final crust of the pizza. That is one reason for using any starter. The crumb of a pizza will be different also when using any naturally leavened pizza dough. These starters can also be used to make bread or bagels.

At some point in time, I will post on my adventures in using “wild yeast” for starters and post the pictures of the pizzas I made with those starters.

I did also activate the Ischia starter and did use the Ischia starter in different doughs for pizza. I am now playing around with milk kefir grains and seeing how milk kefir, naturally leavens pizza dough. I do already have some posts here about milk kefir in a pizza dough.

Norma