Since the first time that I finished my brick oven and discovered this site (long time ago), I had baked a lot of different pizza dough types. Beginning with Varasano´s Patsy (from think2020) and passing thru DKM, Canadave´s and TL Petezza NY style. Since yeast cake to IDY and definitively, preferment. Each one of this ways were a step forward in pizza dough learning. And a real (thank you, guys) great improvement in pizza taste.
Nowadays I am truly happy with the pre fermented TLNY dough style. And so my invitees (at least, when asked for, the vast majority had answered for this one as the better within the others).
However, happy do not mean fully, and, since I could not to stop from reading the threads in this (the most directed and complete) site, I am thinking to change the Carl´s preferment that I am using and going to a Camaldoli (too much commented here) one.
Searching on internet, I saw that there are a direct site that offer this starter (
www.fermentedtreasures.com ).
Since the wide reference in sourdough starter is
www.sourdo.com I had searched the starter in it and only saw a reference like ‘Italian culture (includes two)’
When searching, a lot of people proclaims Bahrain as being the better starter, too.
Could anyone of you inform me which and where is the best deal?
Thank you in advance.
Luis
