Author Topic: criscetto on pizza  (Read 335 times)

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Offline mjoaobompastor

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criscetto on pizza
« on: July 31, 2014, 05:10:23 AM »
guys what is the percentage of flour and water on a criscetto?i have a starter nut i would like to have the correct consistency on my criscetto thanks

Offline TXCraig1

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Re: criscetto on pizza
« Reply #1 on: July 31, 2014, 10:53:55 AM »
I've never seen a specified %. I keep my starter at a thick batter-like consistency. Given that you should use less than 7% of the water weight and realistically a lot less than that, it really doesn't matter much (assuming you are at any reasonable %). What is much more important is the level of activity in the culture is consistent each time.
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