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Author Topic: Your Thoughts on the Varasano Starter  (Read 191 times)

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Online Jackie Tran

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Your Thoughts on the Varasano Starter
« on: July 29, 2017, 10:33:51 AM »
I had a member PM me asking if I still had the Varasano Starter.  My memory fails me, but I can't remember if I ever even had it.

When I first started learning how to make pizza, I recall searching for it at one time, naively thinking it would make a difference to my pizza.   Truth be told, 95% of my pizzas are made with IDY.   I occasionally reactive my one remaining starter (Moby) to make bread or pizza for the nostalgia. 

I'm curious if this Sasquatch of a Starter is still floating around out there.  Anyone using it?  Your thoughts on it. 
« Last Edit: July 29, 2017, 12:03:09 PM by Jackie Tran »

Offline Mmmph

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Re: Your Thoughts on the Varasano Starter
« Reply #1 on: July 29, 2017, 10:39:13 AM »
You mean the "Yeti of Yeast"?


I'm curious if this Sasquatch of Starter is still floating out there.
Practice makes pizza

Online Jackie Tran

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Re: Your Thoughts on the Varasano Starter
« Reply #2 on: July 29, 2017, 10:45:49 AM »
You mean the "Yeti of Yeast"?

 :-D :-D :-D The Holy Grail of Grails!

Offline TXCraig1

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Re: Your Thoughts on the Varasano Starter
« Reply #3 on: July 29, 2017, 10:58:45 AM »
It's easy enough to make. Get some fresh yeast and add it to a 100% HR slurry.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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