Author Topic: Starter Type, Hydration, Quantity and Other Fun Facts  (Read 972 times)

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Offline dineomite

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  • Location: Cleveland, OH
Starter Type, Hydration, Quantity and Other Fun Facts
« on: February 24, 2013, 11:33:07 AM »
I am curious to know a few things about the pizzamaking.com community's starters.
  • What starter(s) do you have?
  • Where do you keep it/them?
  • What hydration are they?
  • What kind of container do you store them in?
  • How long do you go between feedings if you're not using it/them frequently?
  • Does/do it/they have a name?
Thanks,
-Cal


Offline TXCraig1

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Re: Starter Type, Hydration, Quantity and Other Fun Facts
« Reply #1 on: February 24, 2013, 12:29:39 PM »
  • What starter(s) do you have? Ischia, Camaldoil, and SF. It's been a long time since I used the Camaldoli.
  • Where do you keep it/them? I keep Ischia on the counter with a back-up in the fridge. I keep the others in the fridge full time.
  • What hydration are they? I don't know - probably a little over 100%
  • What kind of container do you store them in? Glass mason jars
  • How long do you go between feedings if you're not using it/them frequently? Up to a week at room temp and up to 5 months in the fridge.
  • Does/do it/they have a name? Probably best that I don't say.
I love pigs. They convert vegetables into bacon.

Offline Mmmph

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  • Location: ILM NC
Re: Starter Type, Hydration, Quantity and Other Fun Facts
« Reply #2 on: February 24, 2013, 01:25:26 PM »
What starter(s) do you have? One that I made from wild grapes that I found in a pine forest along the Cape Fear river in NC.
Where do you keep it/them? Refrigerator
What hydration are they? 100%
What kind of container do you store them in? Two quart plastic juice pitcher.
How long do you go between feedings if you're not using it/them frequently? 2-3 months.
Does/do it/they have a name? Originally, I called it "Moby"...as it was something I had looked for a long time. Now it's "Fear".
Sono venuto, ho visto, ho mangiato

Offline henkverhaar

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Re: Starter Type, Hydration, Quantity and Other Fun Facts
« Reply #3 on: February 24, 2013, 04:04:18 PM »
Ischia and Camaldoli, from Ed Wood. Ischia for pizza and camaldoli for bread. Both (surplus) for pancakes. Both are kept in the kitchen, fed daily, with a Camaldoli backup in the fridge, fed once a week. Ca 100% hydration (stiff batter). Kept in Weck-type glass jars.

Offline Bill/SFNM

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Re: Starter Type, Hydration, Quantity and Other Fun Facts
« Reply #4 on: February 24, 2013, 04:28:44 PM »
What starter(s) do you have? Ischia, French, Austrian, Russian, Tuscan, and Franken
Where do you keep it/them? Refrigerator
What hydration are they? ~100%
What kind of container do you store them in? Clear plastic Cambro
How long do you go between feedings if you're not using it/them frequently? 2-3 months
Does/do it/they have a name? Yes. Full names required for listing as dependents on IRS Form 1040.

Offline deb415611

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  • Location: CT
Re: Starter Type, Hydration, Quantity and Other Fun Facts
« Reply #5 on: February 28, 2013, 06:13:00 PM »
What starter(s) do you have? Ischia,Camaldi
Where do you keep it/them? Refrigerator
What hydration are they? ~100%
What kind of container do you store them in? Clear plastic Cambro
How long do you go between feedings if you're not using it/them frequently? when I remember, the Camaldi is 4 or 5 years old and has been fed infrequently when not in use - multiple 3 -4 month spreads in that time,  the Ischia is only a month old &  I imagine it will get used more
Does/do it/they have a name? no


 

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