Activating Italian culture - too fast??

[gdallas]

Here is a video of mine that includes shots of activated Camaldoli - very foamy and yes, the smell should be very mild.

http://www.youtube.com/watch?v=DQd38yoND0g

I've got some Camaldoli activating right now and will take some shots of it in a few hours when it is fully active if you like.

Bill/SFNM

Thanks for responding to my post Bill. I have been reading yours for quite a while now. I purchased the Cambro containers and same whisks you have from watching your video's a couple of months ago.

I have been wanting to communicate with you for awhile. Cheers, Geoffrey

[Bill/SFNM]

Geoffrey,

Here are two shots I just took of a fully activated Camaldoli starter (top view and side view).

Bill/SFNM

[gdallas]

Geoffrey,

Here are two shots I just took of a fully activated Camaldoli starter (top view and side view).

Bill/SFNM

Thanks Bill. Was that how it looked right out of the proofer or did you stir it up? I still have a little hooch on the top with a little bubbles on the hooch. The hooch is a pale gold color.

[Bill/SFNM]

Geoffrey,

That is before I stirred it up. My cultures never ever have any hooch after activation.

Bill/SFNM

[gdallas]

Geoffrey,

That is before I stirred it up. My cultures never ever have any hooch after activation.

Bill/SFNM

Got it. I think one of mine might be ready. Where did I put that camera :>)

Are you using Caputo flour to feed it?

[Bill/SFNM]

Are you using Caputo flour to feed it?

Yes, my Camaldoli is always fed with Caputo 00 Pizzeria flour.

[scott r]

Looks like some happy starter Bill!

[gdallas]

Geoffrey,

Here are two shots I just took of a fully activated Camaldoli starter (top view and side view).

Bill/SFNM


Hi Bill,

Saw you were on the pizza forum. I just took my activated camodoli out of the fridge and fed it. Looks just like yours and smells amazing. Can you please send me the amount of flour, salt water and starter you are using in the recipe on your youtube video.

Thanks,
Geoffrey

[Bill/SFNM]

No idea what I was using back then, but current forumla is:

100% Caputo Pizzeria Flour
62% water (includes water in starter)
3% starter (by weight of total dough)
3% salt

[gdallas]

No idea what I was using back then, but current forumla is:

100% Caputo Pizzeria Flour
62% water (includes water in starter)
3% starter (by weight of total dough)
3% salt


Sorry for being such a newbie (and a math looser) but I just measured 140 grams of starter. What should my flour, water and salt be in grams? Do you have a spreadsheet that you can share?

Humbly yours,
Geoffrey

[Bill/SFNM]

I've been using Jeff Varasano's spreadsheet:

http://slice.seriouseats.com/jvpizza/Dough/PizzaRecipe.xls

It would suggest you take a look at this forum's preferment dough calculator tool.