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I made a sour a couple of months back, starting it with yeast, then diligently feeding it daily with a little flour and fresh water .. good, (expensive) organic white and stone-ground (hah!) whole-wheat ..
.. day, .. after day .. stirring
keeping the cloth damp, .. changing bowls every wk, glass or porcelin, never using metal for stirring ..
Decided to make a pizza one night. When the dough hadn't risen as much as it should have and time being of a factor .. had to go for it.
It was the worst pizza I have ever made! dull, flat and boring .. blah!
I've always had great success with sours, making the pizzas, and had such great expectations for this one. What a let-down!
Even used new yeast when making the pizza dough, adding some of the sour, then returning some of that mixture to the sour again.
Fed it for another week, and decided to make a foccaccia .. for a social gathering of course. .. and it was about as boring as the pizza!
So I think I'll give it a toss. Tired of babying the damn thing. Some you win, some you don't ..
Last edited by stone-ground; 05-28-2009 at 12:49 PM..
I made a sour a couple of months back, starting it with yeast, then diligently feeding it daily with a little flour and fresh water .. good, (expensive) organic white and stone-ground (hah!) whole-wheat ..
.. day, .. after day .. stirring
keeping the cloth damp, .. changing bowls every wk, glass or porcelin, never using metal for stirring ..
Decided to make a pizza one night. When the dough hadn't risen as much as it should have and time being of a factor .. had to go for it.
It was the worst pizza I have ever made! dull, flat and boring .. blah!
I've always had great success with sours, making the pizzas, and had such great expectations for this one. What a let-down!
Even used new yeast when making the pizza dough, adding some of the sour, then returning some of that mixture to the sour again.
Fed it for another week, and decided to make a foccaccia .. for a social gathering of course. .. and it was about as boring as the pizza!
So I think I'll give it a toss. Tired of babying the damn thing. Some you win, some you don't ..
giving up and throwing out a sourdough is always hard...too bad it didn't work out.
are you sure you followed the directions to the letter? i know there are hugely different recipes and methods, so i won't even try to guess what's up with yours. temperatures and water quality and flour quality and time issues...they can be pretty persnickity.
i do a flemish desem bread and my starter is 30 years old. when he is happy he makes real nice whole-grain bread and pizza.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
talk to me about the yeast
