Brian Mailman wrote:
Mike Romain wrote:

I don't know bread machines, can they even take SD with it's odd
timings?

You can mix up a dough in an ABM, sure. But that's all.

I had a request yesterday for Pizza, so grew up some SD for the
crust. Turned out nice and airy thick with a crispy crust.

How did you build your starter up and rise the dough in less than one
day? Only way I can think of doing that is adding commercial yeast to it.

Well, ok, I'm sure the Neapolitan pizzerias of a hundred years ago made
their crusts with sourdough, but they also didn't have "toppings" the
way we do, and were also in continuous production--they didn't "grow up
some SD" when someone had a whim for pizza.

B/

If I get my starter out of the fridge early in the day, I will have a
wake up grow finished by 2:00 or 3:00. It usually takes about 4-5 hours
these days to get a double in my preheated oven. My starter seems to
have stabilized nicely.

I then add the oil and flour and water for the final grow and it came up
double by 7:00 pm sitting in the again newly pre-warmed oven. I then
stretched it out and let it rise or rest for about a half hour or so and
then added toppings.

It made for a bit of a late supper, but 8:00 PM is normal around here
for dinnertime. We have night shifters here so the pizza request came
in at 8:00 AM or so before he went to bed.

The difference in the crust between a standard bread and the SD starter
is really nice and very noticeable. That 'sour' comes through and the
crust consistency is totally different. Crispy chewy.

Mike