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Author Topic: your way of doing ischia  (Read 1660 times)

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Offline live4u

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Re: your way of doing ischia
« Reply #20 on: January 16, 2016, 08:17:07 PM »
Thanks guys. Lot of help. I will go with weight too. BTW, whatever you get from ED, do you use the whole sachet, add 1 cup flour, 3/4 water for the first 24 hours? And then you go by weight?

Offline live4u

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Re: your way of doing ischia
« Reply #21 on: January 17, 2016, 10:39:40 PM »
I am just continuing this thread.

Look at how camidoli and ischia turned out today with my perserverance... :) Looks like camidoli is all set to go and one more feeding ischia will be doubling in 2-4 hours.

Today morning I took out some camidoli, fed 100gr flour with 100gr water and put it in refrigerator. Did the same with the other 100gr of culture in the bottle. Also, I had some activity in the ischia. I added 100gr flour with 100gr water. It has some activity. I guess I need to wait for 1 more day before I can divide into half and put them into the refrigerator.

I will be making the camidoli into two halves, feed them equally and put both of them into refrigerator. That makes three bottles of camidoli :)

pic 1 camidoli today morning
pic 2 ischia today morning
pic 3: left camidoli, right ischia after I fed in the morning.

Offline TXCraig1

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Re: your way of doing ischia
« Reply #22 on: January 18, 2016, 09:47:14 AM »
Good job of sticking with it.
"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: your way of doing ischia
« Reply #23 on: January 18, 2016, 11:18:40 AM »
Thanks fellas for patiently answering my questions. Few last ones :)

1) do you close the lid tightly and put it in the refrigerator or freezer?
2) how often do you feed after putting both the jars into the refrigerator or freezer?
3) Do you take it out, let it thaw and then feed and immediately put it back into the refrigerator or freezer?
4) Do you use the culture for NY style pizza?

If its sunny the coming weekend, its time for me to do neapolitan with Craig's recipe :)

Thanks
Ram

Offline TXCraig1

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Re: your way of doing ischia
« Reply #24 on: January 18, 2016, 11:45:52 AM »
My thoughts in red.

Thanks fellas for patiently answering my questions. Few last ones :)

1) do you close the lid tightly and put it in the refrigerator or freezer? Snug, but loose enough that gas can get out.
2) how often do you feed after putting both the jars into the refrigerator or freezer?Every 4-6 months if I'm not using it. If I'm using it regularly, I keep it at room temp and feed it every 1-2 days. If I'm using it more frequently (1-2 times/month), that is plenty of feeding for a culture in the fridge.
3) Do you take it out, let it thaw and then feed and immediately put it back into the refrigerator or freezer? I would never freeze it. Ifit's been in the fridge for months unfed, I take it out of the fridge, feed it two or three times until it's good and active, and then feed it once more and put it back in the fridge.
4) Do you use the culture for NY style pizza? I don't.

If its sunny the coming weekend, its time for me to do neapolitan with Craig's recipe :)

Thanks
Ram

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline texmex

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Re: your way of doing ischia
« Reply #25 on: January 18, 2016, 12:08:40 PM »
Ram,
Don't  put it in the freezer. 

I don't seal the lid very tight when I place in the fridge.  I normally take a whiff test of my cold starters and check for bubbles in it, after about a week or sometimes two weeks. If it smells good and is not discolored, I  discard half and feed then stick it right back in fridge..  in the fridge it won't be so hungry! I keep about 200grams total of each of my different starters in the fridge. 

The main reason I would have 2 jars would be to keep your backup in the fridge and keep the other on the counter that you will be feeding daily.  If you don't have time or don't bake every day, maintaining your counter starter isn't really necessary...get rid of it.....but then you do need to plan on preparing your cold starter about a day before you bake to wake it up a little and be sure it will be strong nough to ferment your dough.

I personally would take one jar, feed it remove enough to start your dough formula,  but place that jar in the fridge and keep a cold starter...but that's beause I struggle wih keeping a counter starter.  You see it's jst like having a baby. You really need to take good care of it.

Next, I would empty part of your 2nd jar onto a clean plate or a piece of parchment and let it dry out. And then get rid of that 2nd jar unless you want to keep your counter starter feeding it every day.  This dried stuff will be your emergency backup flakes that you can store in a ziploc bag or in a jar and if you need to...you will start this whole freaking process again with those flakes.... but that is only your EMergency backup.  Then either keep feeding what is left in the jar ,leave on the counter and continue to feed every day to keep it alive. I'm repeating myself, but I hope you succeed with starter maintenance.

You can use your culture in any dough. You will now be falling into more experiments, faliures and success wih dough formulas.  Keep at it!
Reesa

Offline live4u

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Re: your way of doing ischia
« Reply #26 on: January 18, 2016, 12:16:18 PM »
My thoughts in red.

Thanks Craig. BTW, when you feed every 4-5 months, do you do 100gr flour + 100 gr water? Or do you put in volume ie 1 cup flour + 3/4cup water?

Thanks once again

Offline live4u

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Re: your way of doing ischia
« Reply #27 on: January 18, 2016, 12:36:44 PM »
Ram,
Don't  put it in the freezer. 

I don't seal the lid very tight when I place in the fridge.  I normally take a whiff test of my cold starters and check for bubbles in it, after about a week or sometimes two weeks. If it smells good and is not discolored, I  discard half and feed then stick it right back in fridge..  in the fridge it won't be so hungry! I keep about 200grams total of each of my different starters in the fridge. 

The main reason I would have 2 jars would be to keep your backup in the fridge and keep the other on the counter that you will be feeding daily.  If you don't have time or don't bake every day, maintaining your counter starter isn't really necessary...get rid of it.....but then you do need to plan on preparing your cold starter about a day before you bake to wake it up a little and be sure it will be strong nough to ferment your dough.

I personally would take one jar, feed it remove enough to start your dough formula,  but place that jar in the fridge and keep a cold starter...but that's beause I struggle wih keeping a counter starter.  You see it's jst like having a baby. You really need to take good care of it.

Next, I would empty part of your 2nd jar onto a clean plate or a piece of parchment and let it dry out. And then get rid of that 2nd jar unless you want to keep your counter starter feeding it every day.  This dried stuff will be your emergency backup flakes that you can store in a ziploc bag or in a jar and if you need to...you will start this whole freaking process again with those flakes.... but that is only your EMergency backup.  Then either keep feeding what is left in the jar ,leave on the counter and continue to feed every day to keep it alive. I'm repeating myself, but I hope you succeed with starter maintenance.

You can use your culture in any dough. You will now be falling into more experiments, faliures and success wih dough formulas.  Keep at it!

Thanks texmex. Makes sense to me. I will definitely look into this drying stuff once the sun comes out of the clouds.

Offline texmex

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Re: your way of doing ischia
« Reply #28 on: January 18, 2016, 01:00:19 PM »
Sun is not required for drying your starters.  You want to dry starter when it is at the most healthy level of progression. Like right now.  Just smear a bit on  a plate and stick it in  your oven with the light on. It will be dry very quickly.  Trust me, after all you have been through, you want the backup flakes. 
Reesa

Offline TXCraig1

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Re: your way of doing ischia
« Reply #29 on: January 18, 2016, 01:44:30 PM »
Thanks Craig. BTW, when you feed every 4-5 months, do you do 100gr flour + 100 gr water? Or do you put in volume ie 1 cup flour + 3/4cup water?

Thanks once again

I don't know. I never measure. Probably about 3/4 cup flour at 100% HR.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline robertscalchi

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Re: your way of doing ischia
« Reply #30 on: February 24, 2016, 10:36:55 PM »
When I had my ischia and camadoli  I have successfully frozen it for 3 to 4 months before. You can freeze them once they are at their peak of activity, but you have to wake them up and wash them after a freeze. I wouldn't freeze them more than 3 months though. They will die out. I miss the taste the smell and the aroma and co2 activity from it. Been playing with Belgian beer yeast lately. Been thinking there must be more alcohol content and bacteria with the beer yeast. Takes a few feedings to get to peak rise. But sours very quickly

Offline robertscalchi

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Re: your way of doing ischia
« Reply #31 on: February 24, 2016, 10:39:28 PM »
My general rule of thumb has always been that the starter has to double at least by 2/3rds of mason jar for peak activity

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