dough starter

How do you make dough starter and how much do you add to a 50 lb batch and does it make a difference in taste and quality

Giovanni conigliaro
posted over 4 years ago

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It all depend on what type dough you want to create. Starters add complex flavor
Dough starters: Flour, Water, Yeast.
Stater types: Biga (Loose or stiff) Poolish (Loose or stiff), Liquid Levin
Firm starter have a long fermentation time Loose have a short fermentation (2Hours)

Biagio Vanacore
posted over 4 years ago

As Blair mentioned, you can make a starter with yeast, water and flour. The amount you use really depends. But it will add more flavor to your dough. What style of pizza are you trying to make Giovanni?

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Raj Irukulla admin
posted over 4 years ago

Starters are easy to make at home as Raj & Blair already pointed out.

However, if you're looking for more complex flavors or different flavors, I'd try the ones from Ed has excellent cultures on hand.

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Mike K.
posted over 4 years ago

If use the master dough formula and you have 50lb flour
31lb water
1.1lb salt
0.248lb yeast or 3.8 oz
1.1lb malt
0.55lb oil
10lb starter
I prefer using biga and poolish for pizza and bread dough as I have several french cultures (sourdough, French, Whole wheat and Rye) You have to feed them everyday. Biga and poolish I make per batch of dough

Biagio Vanacore
posted over 4 years ago

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