Need a GF recipe for a starter ...

[tdpol]

Newbie, just found some Gluten Free Caputo flour in town and looking to make some zza's for me and the wife.

Can anyone recommend an easy starter to start with? 

[tdpol]

No help ? Sheesh .. tough crowd ... thought we had some pizza heads up in here ... I'll try this one and report back...

http://www.artofglutenfreebaking.com/2010/10/sourdough-starter-gluten-free/

[TXCraig1]

Probably no responses because I'm pretty sure you are the first person to try this or even being up the idea for that matter.

[red kiosk]

Probably no responses because I'm pretty sure you are the first person to try this or even being up the idea for that matter.

Nope! Ischia starter package activated with Caputo Fiore Glut. Not an easy task to activate, but it worked and is still activated after almost two years. I don't use Caputo Fiore Glut anymore ( now use KA GF flour), but the GF pizzas (for my GF guests)  are amazing and they bring the leftovers home! Take care!

Jim

[Qarl]

I did the Ischia with GF too.. Took about 5-6 days to get a culture going and stable....  the GF recipes (for me at least) didn't respond as well with a starter as they did just with regular yeast... being that I couldn't notice the better flavor. 

I may try some pies again, now that I have some more experience just using IDY with the Fiore Glute and have tweaked the recipes a bit.

[red kiosk]

Qarl,

I didn't get the taste, texture or rise I was looking for with my GF dough until I upped the GF Ischia starter percentage to at least 33% and actually have gone up to 50%. 
I do a 72 hr. ferment at 65ºF and then 3-4 hours at room temperature. Upped the salt % too. I slowly worked/experimented my way up to this percentage until I got what I was looking for, and then shook my head and said WTF! The dough is pretty moist, but formable and I use a WFO Super Peel to get it off the counter and into the Blackstone. I'm still on my original linen belt with the WFO Super Peel as I have it down pat launching without touching the rotating stone. My GF recipe is always in flux as I like to try different flour blends and ingredients, but the GF Ischia starter is a given due to the taste it gives the dough. GF pizzas need to be eaten hot out of the oven as they taste HORRIBLE cold or at room temperature.

I am extremely interested in this concept…

http://www.pizzamaking.com/forum/index.php?topic=37161.0

and are hoping that a couple of my gluten-intolerant (NOT celiac) friends would like to be part of a "clinical pizza trial". 

Take care!

Jim

[widespreadpizza]

wow,  timely posts.  I am on the low carb no grain train for the weight loss and health changes that go along with it.  Down 25 pounds in 2 months.  How many carbs are we talking in a good gluten free pizza?? -marc