Thanks Pete i did that this week already there is nothing there (that i can find) about how exactly a levain is made, other than its like a sourdough starter(which i don't know how to make other that to buy a starter), so in all these neapolitan threads when people say 20% levain, they created a sourdough starter and just use that?
So is that what authentic neapolitan pizzas are made from, a sourdough starter, water salt and flour? if so, when recipes call for 20% levain wouldn't that create inconsistencies in the recipes because some levains would more yeast-y than others and create much different rises during baking verses (1tsp of ady) which would be consistently the same?
If this is the case, do all you professionals use a sourdough starter that you just buy at the grocer or is there a simple way to make one with out going into the mountains and finding fungus or something like I've seen people talk about in threads?
Sorry for the amateur questions but Im just trying to get a consistent process down that i can build on for these neapolitan pizzas, as I am new to making them.
Thanks by the way, for all your posts as I've been coming to this site for years for tips on other kinds of pizzas, but just recently registered, I tried to register a few years back a couple times but i kept getting error messages and i just didn't follow up on it, but i was able to learn a lot and enjoyed reading the threads. Your posts are always very thorough and logical.