Garlic, mozzarella, red onion, mushrooms, pecorino, parmigiano, oliveoil and creme fraiche
danvil3351
Nice pizza! That’s a tiny amount of starter, 3%. I usually use 20% or if I want to do an overnight bulk I’ll use 7-10% depending if it’s summer or winter. I can argue with your results.
2 Comments
1000g caputo
670g water
30g sourdough
28g salt
7h bulk rise, 16h ball
Garlic, mozzarella, red onion, mushrooms, pecorino, parmigiano, oliveoil and creme fraiche
Nice pizza! That’s a tiny amount of starter, 3%. I usually use 20% or if I want to do an overnight bulk I’ll use 7-10% depending if it’s summer or winter. I can argue with your results.