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yeast free dough - Forno Bravo Forum: The Wood-Fired Oven Community



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yeast free dough

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  • yeast free dough

    hey im wondering wether anyone has tried or doesnot use yeast in their dough.. at the moment i am playing around with a few things, by using a beta/starter (flour, water mix left for several days.)
    As i am opeing a wood fired pizza restaurant in new zealand, i am trying to cut costs in any way possible.. and would prefer to be as natuaral as possible.

    let me know what you think.. or any other ideas..

  • #2
    Re: yeast free dough

    There are a lot of reasons to use natural starters (which are yeast, after all, just naturally occuring) but economy isn't one of them. You can use a very small amount of commercial yeast if you use a slightly longer rise period, and yeast, in bulk, is not expensive.

    1 Pound Fleischmann's Yeast exp: Dec. 27, 2008 Fresh! - (eBay item 110194107797 end time Nov-22-07 14:41:46 PST)

    No connection, etc.
    My geodesic oven project: part 1, part 2


    • #3
      Re: yeast free dough


      I started with yeast a couple of years ago. Then I tried SF sourdough in my NY style. After some tinkering, it worked great. The taste was wonderful.
      Then, I caught the WFO bug. I stuck with the SF (San Francisco) strain then somewhere down the line I switched to Camaldoli. Very nice.

      My advice is to buy a strong bona fide working starter and take good care of it. You only have to buy it once. I'm learning that dough management is critical and has a huge impact on the taste.

      I wish you luck. Keep us apprised.


      • #4
        Re: yeast free dough

        hey have just made a pizza in my conventional oven coz dont have my wfo yet.. just made a small dough 250gm flour.. 70gms of starter.. lil bit of salt and butter.. didnt realy let it rise..(was hungry) .. but worked and was amazing have posted a pic 'in dunedin'