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Offline TMB

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Dumb question of the day
« on: August 23, 2018, 09:40:19 AM »
I have been looking but maybe not hard enough.  I'm looking for a basic starter (my late father use to make one)  His was a basic flour/yeast/water mix then store in fridge for a week then feed but I do not have an idea of amounts to use.


  Can anyone help??  ??? ???
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Lots more but not enough room ;)

Offline TXCraig1

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Re: Dumb question of the day
« Reply #1 on: August 23, 2018, 09:50:40 AM »
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"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline norcoscia

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Re: Dumb question of the day
« Reply #2 on: August 23, 2018, 09:57:43 AM »
Most folks around here buy (or trade) their starters - but I have seen some make their own - I remember one made using grapes. If you are trying to get away form commercial yeast buying will get you closer to a desired flavor profile since starting from scratch means you get what you get....

Many order from here...

http://www.sourdo.com
« Last Edit: August 23, 2018, 10:03:18 AM by norcoscia »
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Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline TMB

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Re: Dumb question of the day
« Reply #3 on: August 23, 2018, 09:59:18 AM »
Quote from: TXCraig1 on August 23, 2018, 09:50:40 AM
How to make it: http://ruhlman.com/2009/07/simple-sourdough-starter/
How much to use: https://www.pizzamaking.com/forum/index.php?topic=22649.0
Good info thanks!   I have an idea that I been putting off but now I think this will be what I need to do it :chef:
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Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

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