All,
I would like to clarify few points that I have been asked about in private a number of times.
The biography at the beginning of the book was based on an exchange of emails between Ed Wood and the cultures supplier, who did not know that these info would later be used for a published biography. Therefore the emphasis was on what was happening at the time and not the supplier background in pizza and bread baking. The bread recipes were designed by the supplier so that anyone could make bread out of it, not only a passionate bread baker like many on this forum. Anyhow, the "phases/stages" in the recipes are authentic
Also there is not much emphasis on the booklet about the fact that 100g of "household" Italian 00 flour may absorb up to 10-14% less water then an American flour (or even a professional Pizza flour such as Caputo's), and therefore the hydration of these recipes may actually work differently with American ingredients (or professional italian flours).
Finally, most importantly, the pizza recipe has nothing to do with the cultures supplier, as may mistakenly be assumed by the wording in the same recipe. This recipe was designed by Sourdough international putting together info from different sources and base it on the time express in the VPN guidelines....
Hope this make it more clear
Ciao
