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Author Topic: Ischia starter ratio  (Read 304 times)

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Offline torontonian

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Ischia starter ratio
« on: February 22, 2013, 10:26:10 PM »
Hi All - I'm looking do make some dough with a 18 hour fermentation window. As a percent, how much of my ischia culture (fully activated) should I add?

I've been using trial and error till now, but don't want to mess up a dinner party.

Suggestions?

Thanks!

-- Josh
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Offline TXCraig1

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  • Location: Houston, TX
Re: Ischia starter ratio
« Reply #1 on: February 22, 2013, 10:28:37 PM »
It's a matter of both time and temperature. Have you looked at this?

http://www.pizzamaking.com/forum/index.php/topic,22649.0.html
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I love pigs. They convert vegetables into bacon.

Offline torontonian

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Re: Ischia starter ratio
« Reply #2 on: February 22, 2013, 11:12:36 PM »
Why had I not noticed that  :-[

Thank you!
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