Just made a batch of dough for pizzas tomorrow night. Going to be a bit experimental as I need to make the bases from sour dough. Last time I did this they took ages to rise. This time I started the dough sponge early and have twice added some honey.
Sour dough is a pain because it doesn't use normal bakers yeast. Instead it relies on wild yeast, which only really feeds on simple sugar like honey, fructose or glucose. Whereas bakers yeast contains sucrase, which means it can just feed on normal sugar, some of which is naturally found in wheat flour.
I have now just finished mixing the dough to pretty well developed. Now it just needs to bio-chemically finish the development over night. This slow drawn out process helps people with IBS as gluten gas is what causes them to have issues with wheat apparently.
From what I understand letting it sit for something like 20hrs helps the gas the gluten produces to gas off. Doesn't make a lot of sense to me, I prefer to just do a sponge and dough, which only takes about 2-3hrs from mixing to fully proofed, which I suspect would work just the same.
In bakeries a dough is mixed and in the oven after about an hour, which is what I suspect the issue is.
