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.