Author Topic: Ischia starter  (Read 263 times)

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Offline jsperk

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Ischia starter
« on: April 23, 2014, 11:56:16 AM »
I tried searching for an answer but didn't find one.

I have starter going as of last night. Now I make pizza every Friday, except this Friday I won't be.

My plan is to refrigerate the starter and feed once a week, I think I read.

When I want to make my dough  balls for Friday night, should I take enough starter out on Tuesday and feed it and then Wednesday start my dough balls and do a bulk rise for Wednesday and then Thursday scale to balls and let rise until Friday evening?

Thanks


Online JD

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Re: Ischia starter
« Reply #1 on: April 23, 2014, 01:49:12 PM »
Your process sounds good, but the one important thing to note is all starters will not come out of "hibernation" the same. It may take 2 or more feedings to get your starter to peak within 2-4 hours after feeding.

It's a dynamic process that you'll get familiar with as you gain experience.
Josh

JD's NY Style: http://www.pizzamaking.com/forum/index.php?topic=34538.0
JD's Neapolitan using Pizza Party WFO: (Coming soon!)
http://www.wood-fired-pizza-oven.us/

Offline jsperk

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Re: Ischia starter
« Reply #2 on: April 23, 2014, 02:35:06 PM »
Your process sounds good, but the one important thing to note is all starters will not come out of "hibernation" the same. It may take 2 or more feedings to get your starter to peak within 2-4 hours after feeding.

It's a dynamic process that you'll get familiar with as you gain experience.

Thanks for the info.

I figure if this starter don't work I'll just go back to using yeast. For $6 it's worth trying out.