Here are more pics of the process of this starter
Here are more pics of the process of this starter
I found a bran starter listed on page 175 of the Pizza Bible.
This may be a silly question, but is this 'bran' the same as
what is used in breakfast cereals (bran flakes) ??
Is there any parti... (more)
So, is there any ideal percentage of poolish / starter to add to the dough recipe for the best flavor profile?
I've tried making dough in the past and adding a poolish, but it seemed I was never a... (more)
Part 3 making dough using the starter. Turned out amazing
Anyone ever use anything besides regular active dry yeast or fresh yeast? I have been using red star but I recently ended up with some brewing yeast and champaign yeast. I know they are strains that ... (more)
Has anyone tried all these variations of sourdough? What are your thoughts about the quality and taste of a dough made this way?
I was cultivating my wild yeast culture for a week and tod... (more)
My palm scale has not arrived yet and my current scale only registers to o grams. What is the best way for me to measure 0.36 grams of fresh yeast for the Poolish Starter?
Natural Kauai Rambutan Starter, Bread & Pizza
This was a starter I made naturally using Rambutan. An amazing fruit from Hawaii. Some of these increments were weighed then after batteries ran out... (more)
Another crack at at the Sicilian but first time using my Sicilian pan this time , wow what a difference!
Sauce simple San Marzano hand crushed and a can of 6 in 1 ground tomatoes. Pinch of basil ... (more)
I am in the process of making a Tiga for the pizza dough with starter. The Pizza Bible says it will be thick. Is it thick like a little pizza dough?
I read Raj's post on poolish and it brought a question to mind. I have had sourdough starter in my fridge for the past 4 years that I feed once a week and use to make bread. Can a sm... (more)
So the Neopolitan recipe with poolish calls for 2.3g of ADY and 90g of Poolish that already has yeast. Do I need to subtract the yeast quantity in the poolish from the 2.3g dough required... (more)
Ok, I've tried all the usual starters, pre-ferments, levain, etc, but for whatever reason, the 'flavor' profile of the final product always seems to be rather 'bland' and lacking flavor.
I've used... (more)
It's been a while since I've made pizzas, but tonight I made a white Detroit style pizza. based on Shawn Randazzo's recent reply about the characteristics of a Detroit-style pie, I made went with 70... (more)
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 ful... (more)
I've never made dough with a starter before and am about to give it a try. I'm curious to hear what other people's experiences have been. Should I create my own or purchase one? Is it worth the ex... (more)
Big Congrats to Tony and team on another successful Pizza Expo in Vegas!
Matt with the big WIN! Bringing home another trophy to Capos.
Another pizza night well done i think.
Made Master... (more)
The 18 hour ferment time for the starters is really proving to be problematic for me scheduling-wise. Does anyone have tips on how to time this?
For context, I make pizzas on Sunday evening (lunc... (more)
I've been making my master dough with poolish these past weeks with good results. And I often use sourdough starter (100% hydration) as well with similar results. But the thing with using sourdough s... (more)
Here is the last part of this series. Part 4 making pizzas and bread. You can see my notes from the original post but just to say again I would have used a different flour, bottled water thought the ... (more)
When making a starter is 1/3 of 1/8 of a teaspoon a pinch. Is there anything I can use to get an exact measurement?
I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.
Just to go through my normal routine without using a Poolish - I normally... (more)
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,... (more)
my master dough with starter is turning out great, was just wondering though what the reason is for 18hrs at room temperature, since the starter is no longer live by this time.
when carry ou... (more)
This may seem like a silly question, but is there any typical or usual percentage of poolish used in a dough recipe??
I've tried using a poolish in the past but never seemed to get any better resu... (more)
Starter consist of water, flour, yeast. Can one simply use dough mixed the day before? Only differences this would have versus starter recipe in the Bible would be the water/flour ratio and the day-o... (more)
Did another grandma style today. This time I used a dough with starter as opposed to my last one using no starter. There was definitely a difference. The version with starter was a little lighter and... (more)
Ok, another question. In the baker's quantities for the Neapolitan style dough, yeast is listed as .5%. And we've figured out that is for dry yeast. But my dough came out way over-proofed. It actuall... (more)
I'm wondering about the wheat bran starter in the book.
Maybe a silly question, but does the 'water' from the wheat bran that gets added to the 'starter' impart any bran flavor into the final dough ... (more)
I just received the Original San Francisco Culture from Ed Wood's Sourdough International.
The main purpose of the starter is to use in my pizza dough.
Should the flour I feed the culture match... (more)
I was on another board and this Ischia culture starter was mention. What is it exactly....today was the first time I heard of this starter.......one guy puts it in his DSP/Sicilian dough recipe. Ho... (more)