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Author Topic: So it begins. My first step into using a starter for low carb pizza and bread  (Read 683 times)

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Offline TMB

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  • Posts: 360
  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
So after being delayed a few days Iím now able to start my two bread starters

One on the left is a natural mix and the one on the right is a mix with bread yeast

Iíll remove half each day and feed so help will be needed.  Any inputs would be greatly helpful
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 ;)

Offline TXCraig1

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  • Posts: 31054
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Commercial yeast are not designed to propagate well, so that culture will likely get weaker over a relatively short time and possibly get taken over by wild yeast.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TMB

  • Registered User
  • Posts: 360
  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
So here they are 10 hrs in
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 ;)

Offline petef

  • Registered User
  • Posts: 1061
  • Location: New Jersey
Ok, keep going, we're interested. :)

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