bran 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)

Tory Glenn
posted over 1 year ago

How thick is Tiga Starter from the Pizza Bible?

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?

Mark S.
posted over 2 years ago

Another Sicilian pie!!

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)

Salvatore C.
posted 6 months ago

Starters: Timing

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)

Christopher S.
posted over 1 year ago

Starters - Can one simply use dough mixed the day before

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)

Eddie C.
posted almost 2 years ago

Part 3 Natural Kauai Rambutan Starter, Bread & Pizza

Part 3 making dough using the starter. Turned out amazing

Tony Gemignani admin
posted over 1 year ago

Grandma style

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)

Chuck W.
posted over 2 years ago

Tips on using a starter instead of dry yeast

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)

Nadia B.
posted almost 3 years ago

poolish percentage

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)

Tory Glenn
posted over 1 year ago

1/3 of 1/8

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?

Darryl W.
posted 12 months ago

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,... (more)

Dean T.
posted over 2 years ago

Natural Kauai Rambutan Starter, Bread & Pizza

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)

Tony Gemignani admin
posted over 1 year ago

Part 2 pics Natural Kauai Rambutan Starter, Bread & Pizza

Here are more pics of the process of this starter

Tony Gemignani admin
posted over 1 year ago

Poolish Starter

Hi everyone,
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)

Kasey Campbell
posted over 1 year ago

Cold Bulk Fermentation Using Poolish Starter

Hey!

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)

Rory Martinez
posted about 1 year ago

Part 4 Natural Kauai Rambutan Starter, Bread & Pizza

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)

Tony Gemignani admin
posted over 1 year ago

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 ful... (more)

Eric S.
posted about 2 years ago

Timing for 18 Hour Starter

Hi

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)

Jack M
posted over 1 year ago

Over-fermented starter?

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)

Yoppi Tan
posted over 1 year ago

SALUTE to the P-Unit!

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)

SFPizzA ChAmP
posted over 1 year ago

Yeast quantities with starters?

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)

Dean T.
posted over 2 years ago

Alternative yeast types

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)

Chuck W.
posted over 2 years ago

Does flour affect flavor profile?

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)

Tory Glenn
posted 12 months ago

Ischia culture

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)

Mark S.
posted over 2 years ago

Wheat Bran Starter

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)

Tory Glenn
posted over 1 year ago

Detroit Style White Pie from Tonight. All Trumps 70% Hydration

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)

Thumb raji
Raj Irukulla admin
posted over 1 year ago

percentage of poolish

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)

Tory Glenn
posted 5 months ago