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[malvanova]

Ok guys I need a simple way of washing my camoldoli starter, it developed hooch on the surface and doesn't have that nice nutty aroma, do I need to wash it ?just fed it last week ?it was fine,,,I appreciate your help,

[Matthew]

Ok guys I need a simple way of washing my camoldoli starter, it developed hooch on the surface and doesn't have that nice nutty aroma, do I need to wash it ?just fed it last week ?it was fine,,,I appreciate your help,

Way to go Phil, you messed it up didn't you!
It's fine; the hooch is normal, stir it in, feed, proof & your good to go.

Matt

[malvanova]

thanks Matt  sorry to ask but I needed to know  ,,, doing pizza tomorrow about 30, any idea on how much starter to use  vs flour?

[Matthew]

thanks Matt  sorry to ask but I needed to know  ,,, doing pizza tomorrow about 30, any idea on how much starter to use  vs flour?

I usually use 5% of total dough weight.  This calculator should make life real easy for you.  http://www.pizzamaking.com/preferment_calculator.html

Matt

[malvanova]

thanks again I'm off to make the dough ,last pizza party for this summer,to have guests anyways, got to get ready for Italy next month , I'll post some pics of pizzas on monday,,,,CIAO for now 

[malvanova]

 Matt what is your advice on bulk rise time frame?

[Matthew]

Matt what is your advice on bulk rise time frame?

Typically about 18-20 hours @ 68-72 degrees.  You have to keep an eye on it.  @ then about 4-5 hour individual rise prior to using.

Mat