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Author Topic: My Home Grown Levain  (Read 1964 times)

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Offline amolapizza

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Re: My Home Grown Levain
« Reply #20 on: December 04, 2018, 02:44:36 PM »
Interestingly the Italians base everything in weight on the water and not the flour.

Edit: Not that it has anything to do with the topic, but regarding ISO/US/UK weight/volume measurements causing confusion.
« Last Edit: December 04, 2018, 02:49:17 PM by amolapizza »
Jack,

Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Sacorosso, Mutti Pelati Bio.

Offline the1mu

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Re: My Home Grown Levain
« Reply #21 on: December 04, 2018, 06:20:55 PM »
A bit off topic but it still confounds me that a forum that espouses baker’s percent as the standard for things, typically still has people using ratios to describe sourdough feedings.

Offline Dangerous Salumi

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Re: My Home Grown Levain
« Reply #22 on: December 07, 2018, 07:49:10 PM »
Her beautiful performance after a feeding.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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  • Location: Few miles west of the George Washington Bridge
  • Using our home grown culture to leaven our dough
Re: My Home Grown Levain
« Reply #23 on: January 13, 2020, 10:21:11 AM »
I've been feeding and baking with my culture now for over 2 years. Makes great pizza and waffles.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

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