Ça,n you share the recipe please? I do only sourdough, and I ‘m always interested.
Middle_Goose36
And those bubbles look very promising
Necessary-Maybe-8635
This is on the photo normal yeast pizza, i havent baked on the madre yet and im looking for some tips or experiences
Jesusgotstoned
I only use my madre for my pizza and bread doughs. The most important thing in my expirience is, that your Madre is active and well taken care of. If you start it from scratch it might take a couple of months to get it right. Also you need a litte more patience during proofing, compared to using comercial yeast – other than that I get pretty much the same results.
FutureAd5083
If a stiff starter is considered a levito madre, then yes.
Mine was at 50% hydration, and I fed it every day at RT. The older it got, the sturdier and stronger the starter was, and the less I needed to feed it. After a month, I only fed it every 2-3 days. Surprisingly not very needy, and it holds the dough a lot better than a wetter starter.
I did a 100% biga mix with 18% of the stiff starter (the biga itself was 50% hydration) and I was able to push the fermentation out to 4 days. Crust puffed like a dream, and it has way less of a sour taste. It was more sweet
I only stopped because I didn’t wanna babysit a starter, and I missed my yeast😂
8 Comments
Looks like the fire holding an image
got a pic of this after the bake?
Ça,n you share the recipe please? I do only sourdough, and I ‘m always interested.
And those bubbles look very promising
This is on the photo normal yeast pizza, i havent baked on the madre yet and im looking for some tips or experiences
I only use my madre for my pizza and bread doughs. The most important thing in my expirience is, that your Madre is active and well taken care of.
If you start it from scratch it might take a couple of months to get it right. Also you need a litte more patience during proofing, compared to using comercial yeast – other than that I get pretty much the same results.
If a stiff starter is considered a levito madre, then yes.
Mine was at 50% hydration, and I fed it every day at RT. The older it got, the sturdier and stronger the starter was, and the less I needed to feed it. After a month, I only fed it every 2-3 days. Surprisingly not very needy, and it holds the dough a lot better than a wetter starter.
I did a 100% biga mix with 18% of the stiff starter (the biga itself was 50% hydration) and I was able to push the fermentation out to 4 days. Crust puffed like a dream, and it has way less of a sour taste. It was more sweet
I only stopped because I didn’t wanna babysit a starter, and I missed my yeast😂
https://preview.redd.it/68jzbf3883yg1.jpeg?width=1170&format=pjpg&auto=webp&s=d08062575595ace3844f0eed24256fc6c8c361d5
Yeah I did a sourdough Neapolitan pizza. It was nice but my starter is only a few months old so he hasn’t developed the full flavor.