What's the best "time" to use an active starter for a pizza dough recipe? I've got 2 of 'em currently going, 1 on a 12-hour feed and the other on a daily feed.
I want to use a 5% by total flour and do an overnight room temp bulk rise. Should I be aiming to use the Starter when it's nice and active, during expansion? Middle of feeding schedule? End of feeding schedule? I know the answer may vary but please chime in with what you're currently doing
In the Tartine Bread book, he talks about using a "mature" starter to create the leaven, to be left overnight. I assume this means using the starter right before it needs feeding again?
Any thoughts or input are greatly appreciated! Thanks