Author Topic: Help with sourdo.com Italian  (Read 363 times)

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Offline tombiasi

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  • Age: 65
  • Location: Northern New Jersey
Help with sourdo.com Italian
« on: November 01, 2013, 04:44:26 PM »
Hi,
I usually make a New York (Jersey) style pizza. I like to experiment as some here may know. I just ordered from Sourdo.com the Italian cultures. What's the best way for me to incorporate this into my routine?
I usually follow a three day cold ferment with a 63% hydration of KABF.  2% oil, 1.5% sugar, 1.5% salt. .3% ADY
Instead of using ADY, how can I use the starter.
Tom


Offline TXCraig1

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Re: Help with sourdo.com Italian
« Reply #1 on: November 01, 2013, 05:55:32 PM »
Here is how I do it for NP: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

This table will give you a starting point based on the fermentation temp and desired time: http://www.pizzamaking.com/forum/index.php/topic,22649.0.html
I love pigs. They convert vegetables into bacon.

Offline tombiasi

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  • Posts: 160
  • Age: 65
  • Location: Northern New Jersey
Re: Help with sourdo.com Italian
« Reply #2 on: November 01, 2013, 11:51:56 PM »
Here is how I do it for NP: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html

This table will give you a starting point based on the fermentation temp and desired time: http://www.pizzamaking.com/forum/index.php/topic,22649.0.html



Thanks TX


 

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