Author Topic: What should culture look like before starting pizza dough  (Read 1824 times)

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Offline tonymark

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  • Location: Atlanta, Ga
What should culture look like before starting pizza dough
« on: April 05, 2006, 10:18:15 AM »
I recently obtained Jeff's Pasty's culture and I am unsure when it is ready to be used for dough.  I made a 2-pizza test batch last night and had two different containers with culture.  One was freshly washed like Wood describes and the other was lightly washed with new flour and water (that one had been fed 4 days before).  By washed I mean removing some culture and then feeding the remaining amount.

Below are some pictures of what I thought may be ready.  I actually used 95 g of the gooey and 55 g of the wet.

What should it really look like?

TM
Making Pizza is not cooking, it is Performance Art!


Offline Kinsman

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  • Pizza & ribs......
Re: What should culture look like before starting pizza dough
« Reply #1 on: April 06, 2006, 05:03:16 PM »
That looks like a pretty active culture to me.
I keep mine pretty wet; about like a thinnish pancake batter.  It lives at room temp all the time and gets fed every two or three days.  It is very happy that way.
Chris Rausch

Long Riders BBQ
Florence, Montana


 

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