Author Topic: Activating Italian culture - too fast??  (Read 10390 times)

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Offline Bill/SFNM

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Re: Activating Italian culture - too fast??
« Reply #25 on: May 22, 2008, 08:35:03 PM »
Are you using Caputo flour to feed it?

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

Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence


Offline scott r

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Re: Activating Italian culture - too fast??
« Reply #26 on: May 23, 2008, 01:59:19 AM »
Looks like some happy starter Bill!

Offline gdallas

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Re: Activating Italian culture - too fast??
« Reply #27 on: May 27, 2008, 05:35:44 PM »
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

Offline Bill/SFNM

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Re: Activating Italian culture - too fast??
« Reply #28 on: May 27, 2008, 05:42:42 PM »
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


Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence

Offline gdallas

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Re: Activating Italian culture - too fast??
« Reply #29 on: May 27, 2008, 05:49:36 PM »
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

Offline Bill/SFNM

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Re: Activating Italian culture - too fast??
« Reply #30 on: May 27, 2008, 05:56:27 PM »
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.
Sometimes I use big words that I donít fully understand in an effort to make myself sound more photosynthesis. - @itjenlawrence