Just a quick thanks, I followed the method from this site for making my own starter.
It works a treat, lives in my fridge and comes out once a week for pizza and bread baking. It is a simple rye starter, used straight from the fridge, refreshed and then returned.
I use 1 cup starter, 2 cups water, 5 to 6 cups flour (strong white with sometimes 1 cup rye). 1/4 cup olive oil and 3 tsp sea salt.
Mix, knead, prove overnight and it is good to go, never fails.
Cheers.
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Thought I'd log back in and say hi again.
The same startes is still going. 5 tblsp starter into 1 litre whater.
Whatever flour to make a usable dough along with a tablespoon of himalayan pink salt is my goto pizza now.
Make it when I get up and it's good to go for dinner.