Author Topic: Caputo 00 Pizza with Caputo 00 Biga  (Read 53086 times)

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Offline Pete-zza

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Re: Caputo 00 Pizza with Caputo 00 Biga
« Reply #100 on: September 02, 2009, 04:13:52 PM »

I am not the best person to ask about maintaining starter cultures and resurrecting dormant ones because I have been derelict with these essential duties, mainly because I jump around all over the place style-wise with my pizza making and have thus relegated the use of natural starters to the rear burner.

Some time ago, I posted my views on this subject at Reply 93 at,4693.msg46122.html#msg46122. If you look at the following post, Reply 94, you will see Bill/SFNM's recommended method of maintaining underused starter cultures. With my underused starter cultures, I essentially followed Bill's method of culture maintenance but usually at room temperature rather than using my MR-138 ThermoKool unit (which came much later after this thread was started). For routine maintenance during active use of the cultures, I generally followed the same method as described by Bill at,6393.msg54767.html#msg54767. I think you will find that there are many methods used by the members to maintain and resurrect starter cultures. It is difficult to say that there is only one method that works.


Offline artigiano

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Re: Caputo 00 Pizza with Caputo 00 Biga
« Reply #101 on: September 10, 2009, 09:10:09 PM »
I didn't realize the biga took so long to mature.  I was thinking about making a switch since the starter can take a few days if it hasn't been used in while.

Offline almabts

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Re: Caputo 00 Pizza with Caputo 00 Biga
« Reply #102 on: May 25, 2016, 06:10:27 AM »

I also live in the UK. Can you tell me where I can obtain the Caputo OO pizzeria flour that you use?



Hello Robin,

You can obtain the Caputo OO pizzeria flour from UK wide delivery available. They are well known online Italian delicatessen with a great range of products, beautiful Italian food hampers and option for Free UK Delivery.