Hey everyone, I own a small mobile wood fired pizza place in Alachua, FL. I use a wild yeast sourdough starter for my crust and Ive been having problems with its for the last 3 attempts. My recipe is 5kilo of flour, 3575g water, 1100g starter, and 110g salt after a one hour autolyse. This has been working great. But my last few attempts have left me with super gaseous dough balls that appear over proofed yet tear easy and cant be worked with. Once I get them stretched, after a lot of work, they seem to bake fine. Im thinking that maybe my starter has too much bacterial growth and possibly it is keeping the yeast from multiplying? Anyway, thanks!!!!!
Posted on: Sun, 06 Apr 2014 17:53:40 +0000
Trending Topics
Recently Viewed Topics
© 2015