Author Topic: optimal time for using starter after activation  (Read 756 times)

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Offline pizza dr

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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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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).
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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