Author Topic: optimal time for using starter after activation  (Read 594 times)

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Offline pizza dr

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  • Location: Las Cruces New Mexico
optimal time for using starter after activation
« on: August 07, 2013, 06:36:31 PM »
I know there is probably no hard and fast rule here but I just activated a new Camaldoli culture for the first time ( Don't ask what happened to my Ischia culture that I had for years  >:D)

I'm getting pretty reliable increases in volume within 2 to 3 hours of feeling. 

My question is this... Is there an optimal time to mix my starter into my dough.  In the past I waited until it was fully active and starting to die down a bit... but I'm not sure why I did this. 

Thanks in advance.

Scot


Offline TXCraig1

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Re: optimal time for using starter after activation
« Reply #1 on: August 07, 2013, 06:37:44 PM »
What really matters is that you do it the same way every time.
Pizza is not bread.

Offline pizza dr

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  • Location: Las Cruces New Mexico
Re: optimal time for using starter after activation
« Reply #2 on: August 07, 2013, 06:59:39 PM »
What do you do ;D

Offline TXCraig1

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Re: optimal time for using starter after activation
« Reply #3 on: August 07, 2013, 07:34:57 PM »
Keep it active and feed it the morning (8-10am) I'm going to make dough (at 5-6pm).
Pizza is not bread.