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Here is a video of mine that includes shots of activated Camaldoli - very foamy and yes, the smell should be very mild.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
Geoffrey,Here are two shots I just took of a fully activated Camaldoli starter (top view and side view).Bill/SFNMThanks 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.
Geoffrey,That is before I stirred it up. My cultures never ever have any hooch after activation. Bill/SFNM
Are you using Caputo flour to feed it?
Geoffrey,Here are two shots I just took of a fully activated Camaldoli starter (top view and side view).Bill/SFNMHi 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
No idea what I was using back then, but current forumla is:100% Caputo Pizzeria Flour62% water (includes water in starter)3% starter (by weight of total dough)3% saltSorry 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