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Are you using Caputo flour to feed it?
Geoffrey,Here are two shots I just took of a fully activated Camaldoli starter (top view and side view).Bill/SFNMHi Bill,Saw you were on the pizza forum. I just took my activated camodoli out of the fridge and fed it. Looks just like yours and smells amazing. Can you please send me the amount of flour, salt water and starter you are using in the recipe on your youtube video.Thanks,Geoffrey
No idea what I was using back then, but current forumla is:100% Caputo Pizzeria Flour62% water (includes water in starter)3% starter (by weight of total dough)3% saltSorry for being such a newbie (and a math looser) but I just measured 140 grams of starter. What should my flour, water and salt be in grams? Do you have a spreadsheet that you can share?Humbly yours,Geoffrey