Author Topic: Caputo Criscito - Anyone used / familiar?  (Read 110 times)

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Offline Totti

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Caputo Criscito - Anyone used / familiar?
« on: September 29, 2014, 08:48:06 PM »
Hi guys,
Has anyone had any experience with this? I have a 1kg sample bag at my doorstep but no idea how to incorporate it it. I have my own sourdough starter, but for times when its in the fridge and I am making my Neo recipe but doing it in my home oven, this seems like it could be a good idea?

Apparently you are supposed to use it in addition to bakers yeast? Lets say my 24 hour dough recipe uses 150 grams of sourdough starter, how do i work out how much Criscito and fresh yeast to use?

Cheers in advance


Offline Serpentelli

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Re: Caputo Criscito - Anyone used / familiar?
« Reply #1 on: September 29, 2014, 09:59:30 PM »
Hey Totti,

If you look on the bag I think it says to use 100g per 1000g of flour? (don't quote me on that)

I took that to mean you replace 100g of your "total flour" with the criscito and keep everything else the same.

I understand the criscito to be dried "old dough" with no real leavening power, so you need to keep your IDY and/or starter the same as you would usually. 

But the other thing I thought was that using the criscito is a lazy man's way of getting "flavor without a starter" (or long ferment time). So I just use/d it with IDY  alone.

I actually had some 10 day old dough in my fridge which I was about to throw away but I dehydrated it instead and then ground it up into a flour-like consistency. I used it in a similar fashion to the criscito and I think it works OK re: flavor.

John K
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Offline Mmmph

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Re: Caputo Criscito - Anyone used / familiar?
« Reply #2 on: Yesterday at 09:22:30 AM »
Serpentelli gave me some of his Criscito.

It can be used the sole leavening agent, or as an adjunct to IDY, ADY, CY.

"Dose di utilizzo: 50 gr per 1000 gr di farina" = Dose of use : 50 grams per 1000 grams of flour
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Offline Serpentelli

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Re: Caputo Criscito - Anyone used / familiar?
« Reply #3 on: Yesterday at 12:01:44 PM »
Serpentelli gave me some of his Criscito.

It can be used the sole leavening agent, or as an adjunct to IDY, ADY, CY.

"Dose di utilizzo: 50 gr per 1000 gr di farina" = Dose of use : 50 grams per 1000 grams of flour

So THAT'S where those instructions went!  :-D :-D

What he said!

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Offline Mmmph

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Re: Caputo Criscito - Anyone used / familiar?
« Reply #4 on: Yesterday at 12:13:07 PM »
I still haven't tried it.  :-[
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Offline Serpentelli

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Re: Caputo Criscito - Anyone used / familiar?
« Reply #5 on: Yesterday at 12:31:54 PM »
I still haven't tried it.  :-[

Personally I am under/unimpressed by its purported merits.
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