Author Topic: Need help with a starter  (Read 804 times)

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Offline Milanocookies56

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Need help with a starter
« on: September 20, 2010, 03:09:23 PM »
Hey everyone...

I have never used a starter.  I just got some caputo 00 flour and was planning to make some pies using a starter...

To my understanding there is no yeast that goes into the mixture?
and that mixture is composed of 50% flour 50%....  How long do you have to wait until its usable?   and does the mixture stay at room temperature or is it refrigerated..

I read Jeff V.'s technique and I was still left with these questions..

If anyone has some sort of guide or technique that they are willing to share I would really appreciate it.

Offline Essen1

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Re: Need help with a starter
« Reply #1 on: September 20, 2010, 03:12:00 PM »

I would start here:,37.0.html

Tons of info in this section on how to make a starter, activate starters, starter types, etc.


I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.  - Jarod Kintz

Online TXCraig1

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Re: Need help with a starter
« Reply #2 on: September 20, 2010, 11:42:09 PM »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage