Author Topic: Sourdough question  (Read 273 times)

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Offline Jez

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  • Location: London
  • I Love Pizza!
Sourdough question
« on: March 26, 2014, 08:09:15 PM »
Basically, I was at Franco Manca in London the other day, and I know they use an Ischia starter. I asked the manager if I could buy a bit. He very kindly gave me a dough ball for free. But it was a pizza dough ball, like the same one they use for the pizza.

Now it assume this will be about 1% starter or so. But he was adamant that I could just turn it into a fully functioning starter by feeding it normally, upping the hydration to 100%. Is this true? Do you guys think this is possible?? I am going to give it a go tomorrow and see what happens. Will I be able to get the culture from this dough all and turn it into my own starter??


Offline TXCraig1

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Re: Sourdough question
« Reply #1 on: March 26, 2014, 10:02:39 PM »
It's absolutely possible and easy to do. Simply cut it up into little pieces, dissolve it in water until it's thinner than pancake batter and thicken it back up with flour to a thick batter consistency. It should start growing quickly. That's it. You now have your culture. Read up on how to take care of it and use it.
Pizza is not bread.

Offline Jez

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  • Location: London
  • I Love Pizza!
Re: Sourdough question
« Reply #2 on: March 27, 2014, 04:17:17 AM »
Thank you very much Craig!


 

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