So it‘s like: 21-24 Hours Room Temp ferment (at least 8 Hours in Balls), 65-68% Hydration, Caputo Pizzeria Flour, 8-10% Ischia SD, 2.7% Salt. WFO heated with bone-dry beech wood. Floor between 480-530*C. Check these out. The first margh is probably one of my favourite Pies ever of mine!
Don,
Amazing pies! I have really enjoyed reading through your journey here.
I am new to SD so have a silly question. When someone says "8-10% Ischia SD", is that total SD / total flour? Does total flour include the flour in the SD?
Example,
Say I start with 600g of flour and then want to add 10% SD. Should I add 60g of SD to the 600 (bringing the new total to 660)? Or should I downsize my original weight to 540g so when I add 60g of SD, it's 10% of the new total?
Or is this based on total weight and not just weight of flour?
Any help appreciated. Thanks.