April 1, 2017 |

Pizza & Pasta Northeast: Naturally Leavened Dough Tips by Dan Richer

By Pizza Today


Dan Richer, owner Razza, Jersey City, New Jersey, will present a demonstration at Pizza & Pasta Northeast in October 2017.

At Pizza & Pasta Northeast, Dan Richer, owner of Razza in Jersey City, New Jersey, will present a demonstration on naturally leavened pizza. What are three key tips to producing a great naturally leavened dough?

  1. Bread making techniques are essential. I recommend reading every bread book ever written and practicing daily.  It takes time, patience, knowledge, intuition, and persistence.
  2. Manage the variables – don’t make more than one change to your formula at a time. Keep written record of all changes that you made so you can remember what worked and what didn’t. Keep it consistent by managing your final dough temperature and fermentation times. A thorough understanding of how time and temperature impact fermentation is key.
  3. Keep your culture active by feeding it regularly – at least twice per day at the same time, temperature, and with the same flour. The health of your starter depends on these factors and starter vibrancy is crucial for consistency and quality.

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