You can shift a symbiotic culture toward yeast by regularly adding sugary food and refreshing the substrate regularly. I imagine this being done a few ways.
Feeding and splitting a sourdough starter as one usually would, but more rapidly. Every few hours for two days. Using small amounts of starter to rise a larger amount of dough each time.
Adding sugar or using juice instead of water. Possibly adding small amounts every few hours.
Along with added sugar and more water, shaking or stirring the liquid to oxygenate.
That being said, I wonder if it wouldn’t be easier to just ferment a fresh fizzy ferment in situ with wild yeasts, and then add that fizzy soda to the bread dough.
Good news!
Sourdough is always a landrace. Having exposure to the air, sourdoughs take on the culture of their environment. After a few weeks, sourdoughs no longer resemble their place of origin.
I enjoy this knowledge because it brings me in closer connection to my specific place. A genius loci, if you will. A connection to the land.
That’s amazing news, thank you for your input. I didn’t know that about sourdough starter.
So then, can putting lots of sourdough starter together could create a super landrace? I’ve heard online that some sour dough starters lend different flavors to the products that they create. That was my original plan and intention.
Someday when I get more time, I have to try out one of your methods to shift symbiotic culture toward yeast. I would love that for pizza dough making!
My apologies, super late response. The short of it is Im not well versed in starters, just beginning the journey. I haven’t been successful at bread yet. So cookies, pancakes, and sweet breads made with the discard is my baking confort zone for now. Ive started from scratch, with just rye flour and water and purchased starter to recieve thru snail mail. There is a difference in flavor between starters and the types of flour utilized.
Pizza dough can take on so many textures…adding a couple tablespoons of olive oil to the mix lends for crispy crust…so does placing the pizza on a hot stone to bake…preheat the oven and the stone, then transfer the built pizza with the “peel” paddle or by parchment paper. A hot oven, 500 degrees also yeilds a crispy crust, but most parchment paper is stable to 450 degrees. Keep on baking, its still delicious from making yourself, its a journey well worth savoring as a fine meal.