Author Topic: One day old starter  (Read 10992 times)

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Offline scott r

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Re: One day old starter
« Reply #25 on: May 20, 2005, 10:42:40 PM »
great, I am sure I would have ended up trying to mix the two starters.  You have saved me some potential disaster!  No problem about the pizzeria, I would have only wanted to go if it was special.  The good news is that I finally had great success with the ischia, caputo, room temp rise, and your recipe from when you first joined the forum.  It was the best tasting dough I have made yet by far. I only used 1450g of flour per liter so I pretty much had to pour the dough out of my containers.  It made for some unusual shaped pizzas to say the least!  One of them had a tail, one of them was shaped like a boomerang.  I am going to have to learn some new techniques to deal with a dough hydrated this much.

Offline Ronzo

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Re: One day old starter
« Reply #26 on: June 13, 2005, 08:40:26 PM »
OMG you are so cheap. 

Is this the way you help people?

~ Ron

Former NY'er living in Texas -