Author Topic: Feeding Italian Starter, suggestions...  (Read 2744 times)

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Offline MTPIZZA

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Feeding Italian Starter, suggestions...
« on: May 10, 2005, 03:27:42 PM »
Now that I've purchase several bags of Caputo 00 flour from Pennmac, when feeding my starter do I use this cherished flour to do so?? I would hate to use this only to have to discard some starter when re-awakening from the frig in order to feed it to get it going again. I think it would be such a waste... OR should I just use a good AP flour such as King Arthur... Pete, pft, Jeff, anybody --any suggestions...thanks in advance!


Offline pftaylor

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Re: Feeding Italian Starter, suggestions...
« Reply #1 on: May 10, 2005, 04:10:26 PM »
MTPIZZA,
I've used both KASL & Caputo flour to feed my various starters. So in my opinion it doesn't matter. I haven't contaminated a preferment yet. The important thing is to consistently feed your starter during the initial stages.
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Offline Pete-zza

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Re: Feeding Italian Starter, suggestions...
« Reply #2 on: May 10, 2005, 04:27:08 PM »
MTPIZZA,

Like pftaylor, I just feed my preferment with whatever white flour is handy, although I avoid the bromated, bleached flours. My starter began with Caputo 00 flour, but to preserve my dwindling supply I switched to all-purpose. I have noticed no negative effects from doing so.

Peter

Offline MTPIZZA

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Re: Feeding Italian Starter, suggestions...
« Reply #3 on: May 10, 2005, 04:48:49 PM »
thanks for the replys, I'm counting the days till I get that flour!!