Starter in Chicago-Style Dough?


I see in the baker's quantities on pg. 302 of The Pizza Bible the Chicago Style dough calls for 4% starter. On page 74, where you list the recipe, you state that you don't use starter for this dough, and indeed there is no starter listed in that recipe. Can I safely assume that there should be no starter in the baker's quantities?

Dean T.
posted almost 3 years ago

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Your correct it's an error and thanks for catching that. No starter for my Chicago Deep Dish dough.

Tony Gemignani admin
posted almost 3 years ago


Thanks Tony. I'm going to try these this week and I wanted to make sure. I'll let you know how they turn out.

Dean T.
posted almost 3 years ago


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