Well, I started our making some bread from 'wheels' recipe. I use to play around with starters for pizza and breads. So I thought I try wheels breadflour starter. To me cooking and sausage making, lot of the fun is experimenting.
Wheels recipe made 4 -400gr loafs and used what was left for a pizza. Out of curiosity, because I did not have much success with the bread, I re-feed the culture and made a pizza dough the next day to see how it responded. It was not working hard enough to make the bread or pizza dough.
I did end up with a thin cracker crust a little chewy, but was eatable. Most of my pizza crust now days I have adapted for ease and equipment.
In the pict left.. I made a per-made crust that went into the frezzer. This is with under active starter that wheels and I were talking about. Just wanted to show this, made them before with regular pizza dough. The frozen pizza bread not to bad, much better then anything from the store. I just slightly under cooked, wrap in plastic wrap and freeze. Eat it up in a 1-3 weeks. I can cook in a regular oven then.
Going to try something similar to wheels in a clay pot.
Odin wrote:Ttx450
Just curious are you trying bread products using starters? It seems people are trying to make baguettes from starters and you pizza dough. Am I missing something here of what people are trying to accomplish? I’ve been making bread products for many years and rarely use starters, because I’m lazy, they certainly are important. You can make great baguettes and pizza dough without starters and accomplish this in one day. If using cold water the process is longer and you get better results from the dough with it refrigerated. Every dough process is different and there are so many. I only use dry active yeast stored in the refrigerator for my products.
