Pizza

Sourdough question

I have been making pies for many years and recently have cultured a sourdough starter. It is 3 weeks old and seems pretty healthy, good lift etc...however when i get to shape it it has minimal elasticity and breaks really quickly. Is this a result of the souring properties? I typically incorporate it into flour (OO) 48 hours prior to firing and it looks good up to this point. Cooked it tasted pretty sour but is really dense and no chewy consistency. Any suggestions?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed