What did you cook or eat today: July 2025

[detroitdad]

 

[JAS_OH1]

Lamb meatball pizza with spinach, mushrooms, red bell pepper, kalamata olives, feta, shredded parmesan, and mozzarella.

 

[Barriehie]

Lamb meatball pizza with spinach, mushrooms, red bell pepper, kalamata olives, feta, shredded parmesan, and mozzarella.
View attachment 130674

I take it the frozen dough worked? Did you warm it in the oven?

 

[JAS_OH1]

I take it the frozen dough worked? Did you warm it in the oven?

I always "warm" it in the oven. I've used frozen commercially yeasted doughs before but not my sourdough wild yeasted dough. It didn't work as well as I'd hoped. The crust had good flavor and a nice chew, but I didn't get the airholes I was hoping for. It was good but not great. I'd read that freezing naturally yeasted doughs can do that given the delicate nature of the wild yeast.

 

[badjak]

When I look back on my starters, here in GA and NV, I've never managed to get that 'sourdough' taste. I've tried it with fresh grinding wheat or rye berries, collecting wild yeast off of the crabapple tree and still nada. SAF instant yeast is my go to in the fridge.

You can play around with the temperature to get it more or less sour...

 

[Barriehie]

I always "warm" it in the oven. I've used frozen commercially yeasted doughs before but not my sourdough wild yeasted dough. It didn't work as well as I'd hoped. The crust had good flavor and a nice chew, but I didn't get the airholes I was hoping for. It was good but not great. I'd read that freezing naturally yeasted doughs can do that given the delicate nature of the wild yeast.

Diastatic malt might help that issue. It frees up more food for the yeast so thats one less thing. Puggles adds *a lot* to his pizza dough but his ferment times are for the most part longer than mine. For 300'ish grams of flour I'd go with 1 gram of DMP for a 3 day ferment, refrigerated.

Diastatic Malt Powder

 

[badjak]

I don't use any diastatic malt.
I get good taste and open dough with just flour water salt and starter

 

[JAS_OH1]

Diastatic malt might help that issue. It frees up more food for the yeast so thats one less thing. Puggles adds *a lot* to his pizza dough but his ferment times are forvtheost part longer than mine. For 300'ish grams of flour I'd go with 1 gram of DMP for a 3 day ferment, refrigerated.

Diastatic Malt Powder

I use diastatic malt in my pizza dough. But it didn't work with frozen dough.

 

[Lullabelle]

 

[Barriehie]

View attachment 130681

You have ice cream???

 

[Barriehie]

You can play around with the temperature to get it more or less sour...

I've been leaving it either on the counter, 74/24 degrees, or in the fridge. It's mid 90's outside so I'll see.

 

[Puggles]

I'm bad....
I don't know when my starter's birthday is
And she doesn't even have a name

In Italian culture, that's considered "bad luck".

 

[Puggles]

It's hot as hell, but I made a new batch of dough and got some freshly grated whole milk mozzarella and sharp provolone. I also wanted pizza.

 

[Barriehie]

It's hot as hell, but I made a new batch of dough and got some freshly grated whole milk mozzarella and sharp provolone. I also wanted pizza.
View attachment 130684

Right there as well. Mine is still proofing...

 

[JAS_OH1]

That was the last of my frozen sourdough pizza dough. In the future I won't make more than I need to use within a few days.