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Ok guys I need a simple way of washing my camoldoli starter, it developed hooch on the surface and doesn't have that nice nutty aroma, do I need to wash it ?just fed it last week ?it was fine,,,I appreciate your help,
thanks Matt sorry to ask but I needed to know ,,, doing pizza tomorrow about 30, any idea on how much starter to use vs flour?
Matt what is your advice on bulk rise time frame?