The Pizza Therapy Forum and Pasta Therapy Forum

[dfandreatta]

Does anyone use a "starter" when making dough?

I have a fantastic recipe for Cuban bread that calls for a "starter" - it's not "sourdough" but simply a starter, half of which is added to the recipe.

I am going to try using that next go-around (probably tomorrow - it IS the weekend, you know!) but I wondered if anyone currently does it, or has tried it, and the results.

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Here is the "starter" recipe:

3/4 tsp yeast (that is three-quarters, not 3 or 4!)
1/3 cup warm water
1/3 cup flour

Dissolve the yeast in the water and let it stand 5-10 minutes. Add the flour, mix well. Cover and let it "ripen" overnight. It will keep several days in the refrigerator, or several months in the freezer. I have never kept it in the freezer, I always use it within a few days.

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"Papa Don"
Apollo Beach, Florida

[pizza]

Amazing post....

I did have a starter for sour dough at one time, it was great.

Please keep sharing your wonderfuk secrets....

albert
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
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[dfandreatta]

Just to follow up on a prior post, I did try using a starter, making two (2) deep-dish pizzas. I used half of the starter in the dough recipe. I think the taste and texture of the dough was better, but then, I tend to have a propensity for not admitting failure, so maybe it didn't make any difference. I heard zero complaints, though.

I use a little different recipe for deep dish pizza that calls for more flour overal (like, 5 cups), substituting a half cup of corn meal for a half cup of flour.

I hope you all had a Merry Christmas, best wishes for the New Year to come.
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"Papa Don"
Apollo Beach, Florida