Sourdough pizza Pizza Discuss Sourdough pizza in the Brick Oven Cooking forums; Does anyone make sourdough pizzas? What is your technique? Do you and your friends like it? This all sounds fun ...

[james]

Does anyone make sourdough pizzas? What is your technique? Do you and your friends like it?

This all sounds fun to me.
James

[PizzaPolice]

When you say "sourdough" are you referring to the old 1800's San Francisco strain or something like Camaldoli or Ischia?

I did use the real San Fran. sourdough when I first started with the NY style and then to the WFO pizza. I switched to Camaldoli 2 years ago. It takes longer to proof this way but tastes way better than commercial yeast.

[james]

What are Camaldoli and Ischia? I have the sour starter that CJ sent me that I have been using to make bread for the past 3-4 months. I nice and sour and very active, and very fresh smelling.

James

[PizzaPolice]

We covered it before.. Remember?

http://www.fornobravo.com/forum/f11/...ough-4282.html (Dead sourdough?)

[PizzaPolice]

Camaldoli... It's basically the same thing only a different strain. Milder.

Pm me I'll send you some ground up stuff.

[KiwiPete]

I make only sourdough pizzas. Haven't used regular yeast for years. I alternate between the Camaldoli and the Ischia.

The trick is to use a very small amount of starter and a long (approx 22 hours) room temperature fermentation. That way you get a beautiful crust flavour without it tasting sour.

[PizzaPolice]

Good onya, Pete!
Do you bulk ferment then ball it later. It really works for me.
I've tried the cold retard method but it's hit or miss.
The yeast jar in my fridge is from 2004. I'll offer it to the septic gods

[KiwiPete]

Yep. Bulk ferment for approx. 18 hours. Then ball it and use 4 hours or so later. Been using the same starters for about 3-4 years now. don't think I'll ever go back to regular yeast.

And as a side note: proper sourdough stuff (bread, pizza's) is much healthier for you too. I believe that regular bakers yeast is actually quite unhealthy.

Here's a few articles that you might find interesting:

Features | At Guelph

and

Food Feature: Our Daily Bread

[james]

Originally Posted by PizzaPolice

We covered it before.. Remember?

http://www.fornobravo.com/forum/f11/...ough-4282.html (Dead sourdough?)

Yep, read that. My starter is well tended and in good shape. I was curious whether those particular strains of sourdough really are different from what Jim sent me. Do they evolve over time, to where you end up with a lot of local wild yeasts in your starter?

James

[KiwiPete]

Depends on who you listen to:

one school of thought says that the dominant culture (like the one from CJ etc) will continue on (provided you keep your starter healthy and active), because any local yeasts are in the minority and hence don't get a chance to survive. It more than just the yeast: its more about a specific subset of wild yeast that have a symbiotic relationship with a specific set of lactobacilla.

Then again, I have heard the other side being argued as well.

In any case, it makes good bread and pizza!