Author Topic: Questions about starter  (Read 245 times)

0 Members and 1 Guest are viewing this topic.

Offline Kale dog

  • Registered User
  • Posts: 97
  • Location: United States
  • love the smell of a pizza baking.
Questions about starter
« on: May 03, 2014, 12:37:08 PM »
My starter is a tad too runny i've been trying 1:1 ratio of water for the past few months while stashing it in the refrigerator since I'm in college.
anyway I would like to know how to thicken it and keep at room temp without it toasting out on Me ^_^

Here is some pictures that I took of it, fresh out of the refrigerator
*Sigh*


Offline Kale dog

  • Registered User
  • Posts: 97
  • Location: United States
  • love the smell of a pizza baking.
Re: Questions about starter
« Reply #1 on: May 03, 2014, 04:55:25 PM »
Here is a few more pictures after a couple of hours after discarding and feeding it 50g flour, 25g water :angel:

*Sigh*

Offline Kale dog

  • Registered User
  • Posts: 97
  • Location: United States
  • love the smell of a pizza baking.
Re: Questions about starter
« Reply #2 on: May 06, 2014, 03:14:55 PM »
I'll just use double the flour with less water, and maybe i'll add in a specialty flour like rye, spelt etc.

When I leave it at room temperature it tends to make the whole place smell funky
*Sigh*


 

pizzapan