Author Topic: Tuesday Is Feeding Day  (Read 493 times)

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Offline red kiosk

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Tuesday Is Feeding Day
« on: September 24, 2013, 07:17:31 PM »
for my three Italian babies… Ischia, Camaldoli and their half-sister -  Gluten-Free Ischia. Take care!

Jim
The pathologically precise are annoying, but right!


Offline TXCraig1

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Re: Tuesday Is Feeding Day
« Reply #1 on: September 24, 2013, 10:15:43 PM »
What do you feed gfischia?
I love pigs. They convert vegetables into bacon.

Offline red kiosk

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Re: Tuesday Is Feeding Day
« Reply #2 on: September 25, 2013, 06:53:02 AM »
What do you feed gfischia?

GF-Ischia has always been the "difficult" child. She was activated and is fed with Caputo FioreGlut. It took a bit longer to get her fully activated and after feeding, she's still a couple of hours behind her sisters when it comes to full activation. Take care!

Jim
The pathologically precise are annoying, but right!

Offline chasenpse

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Re: Tuesday Is Feeding Day
« Reply #3 on: September 25, 2013, 02:02:42 PM »
Nice looking starters, those put mine to shame! For the other two starters does the type of flour used to feed have a big impact on the flavor, activity, acidity, etc. ?

Offline TXCraig1

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Re: Tuesday Is Feeding Day
« Reply #4 on: September 25, 2013, 03:13:37 PM »
Nice looking starters, those put mine to shame! For the other two starters does the type of flour used to feed have a big impact on the flavor, activity, acidity, etc. ?

I haven't noticed much difference in mine when feeding them KAAP, KABF, or Caputo Pizzeria. In my case, I use very tiny quantities in dough (~1.3%), so I would expect that if flour is going to manifest in differences, I would see it in the final dough - not the culture though I haven't noticed flavor difference in the final dough either. Perhaps if you use large quantities of culture in your dough it might be different.
I love pigs. They convert vegetables into bacon.


 

pizzapan