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Author Topic: found a starter yayyy  (Read 1360 times)

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Offline live4u

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found a starter yayyy
« on: May 24, 2015, 03:24:49 PM »
We have a restaurant in palo alto in bay area who has that famous italian Neapolitan stamp from italy. I didnt like that margarita.  When I asked them for starter, he refused to give me.

So, I thought, I will do my own. Luckily, I found some starter in my fridge. We do pan cakes (or crepes) out of rice flour and salt, water (nothing else). If you leave it for 3-4 days, it ferments to such an extent that the crepes are so delicious with a drizzle of oovo. I found a 3 TBSp of this batter in a box in my fridge which had fermented for morethan 7 days. The smell of it was divine. I took 1TbSp, added 3 TbSp of KABF, some water to make it batter like consistency, poured into a small cup, covered it and kept it at room temp. The first pic is 3 hrs later and 2nd is 24 hrs later. Now, I started feeding it again. I guess, I need to lessen the flour, water so that I dont get a bit batch of it by end of the coming week :)

I love this, all I need to do now is figure out how to use it into my pizza dough.

Offline TXCraig1

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Re: found a starter yayyy
« Reply #1 on: May 24, 2015, 04:40:59 PM »
I love this, all I need to do now is figure out how to use it into my pizza dough.

If it behaves similar to most starters, you can use this to adapt most any IDY/ADY/CY formula to SD: http://www.pizzamaking.com/forum/index.php?topic=22649.0

SD is not like baker's yeast. You have to experiment a lot to get the most out of your starter.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline live4u

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Re: found a starter yayyy
« Reply #2 on: May 25, 2015, 02:46:17 PM »
Need to see how it fares :)

Offline live4u

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Re: found a starter yayyy
« Reply #3 on: June 01, 2015, 11:15:57 PM »
I noticed that, there are three layers. the bottom most is the flour that is sitting there, middle is water, top is fermented stuff. Is this how the starter looks like for you?

Thanks

Offline mitchjg

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Re: found a starter yayyy
« Reply #4 on: June 02, 2015, 11:04:13 AM »
I noticed that, there are three layers. the bottom most is the flour that is sitting there, middle is water, top is fermented stuff. Is this how the starter looks like for you?

Thanks

I have never seen that.  When a starter is fresh, or reasonably fresh, it is homogeneous.  When it starts to age, in need of a feeing, a layer of watery liquid (it is alcohol) forms on the top.  Perhaps you need to make sure you mix well when feeding?
Mitch

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