Chicago Cracker Thin no Starter


I forgot to make a starter last night for Chicago cracker thin on Monday. Is it better to make the starter and just let it ferment for 24 hours, or should I make it without the starter and do the full 48? If so, what's the non-starter numbers for flour and water?

Eric S.
posted over 2 years ago

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I prefer a starter with this recipe, but if you don't have a starter, or forgot to make one, it's best to keep the numbers the same.

Just add 45 grams of cold water, 45 grams of flour, and use 1% yeast instead of .5%.

Our Poolish recipe calls for a little more flour at the beggining when combined but over the fermentation the final poolish was around 90 grams.

You should be fine with these 3 additions and changes. Hope that answers your question.

Tony Gemignani admin
posted over 2 years ago


Thanks for the reply, Tony! I'm definitely going to make sure I use a starter with this dough next time. You're right, without the starter this pizza turns out kind of sad. But, thanks to you I'm becoming known as the guy who makes good pizza among my friends. I live in a rural area where the best pizza is Pizza Hut - we don't have crust like yours anywhere close. Once word spread about my pizza I've been making it weekly for friends and family. Thanks for that!

Eric S.
posted over 2 years ago


Awesome Eric. Really glad your making great pies in your area. Keep posting. Love to hear about it and thanks

Tony Gemignani admin
posted over 2 years ago


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