65% hydration
Caputo pizzeria + saccorosso + Tipo 1
Baked in gozney roccbox, 400c
It turned out great, the structure and taste is different than with yeast but it’s hard to determine which is better.
1,2,3. Magherita
4. Spianata piccante
5. Salame tartufo.
Full recipe in comments.
65% hydration
Caputo pizzeria + saccorosso + Tipo 1
Baked in gozney roccbox, 400c
It turned out great, the structure and taste is different than with yeast but it’s hard to determine which is better.
Full recipe in comments.
I cooked two Pocketbooks i a month (verse and touch lux 5) without dropping it or anything, my only clue is i could have grabbed it a little too hard but i don’t think so. What would you recommend what would serve me a bit longer?
Edit: the first one i had for 5 years it broken and then second broken after a month
50% biga
70% 💦
Caputo saccorosso
52h proof
Recipe in comments.
How can i improve?
On the first day, i mixed 100g flour and 45g water, then left it at room temp
On the second day, i took 50g of it and added 100g flour and 45g water
Today is the third day, it’s been 17 hours in room temp since yesterday’s feeding and it’s already rising.
I heard this type of starter needs a few months to be ready so i am wondering if i did something wrong.
Also, how do i know my starter is ready to use?