Author Topic: Need help with a starter  (Read 632 times)

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Offline Milanocookies56

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  • I Love Pizza!
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 »
Milanocookies56,

I would start here:

http://www.pizzamaking.com/forum/index.php/board,37.0.html

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

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline TXCraig1

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Re: Need help with a starter
« Reply #2 on: September 20, 2010, 11:42:09 PM »
Pizza is not bread.