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PizzaNerd, Thanks for the link, I just printed it out and will be studying shortly. The link didn’t work but using the search mode on the web page found the article you referenced. Last night I baked a pizza which I used the bulk ferment and after that ferment (15 Hours) it was balled and...

ThinCrust, Wow, you are a buzy, hard working dude!!! I am still in search for an excellent Italian Sausage Recipe. Do you have one that would be willing to share? I just tried some from a pizza that Hungry Howies uses and it was fantastic. I can’t find or produce anything even close to that...

ThinCrust, By percent, how much biga do you use in your recipe? I think PizzaNerd figured it to be around 6.5%, does that sound right to you? ADY or IDY? MWTC

PizzaNerd, Just for clairification, why is using a starter better than using ADY, IDY or compressed yeast, for flavor development? A basic article by Tom is at ; http://www.pizzatoday.com/production_ar … VjcmV0ODM= about yeast. MWTC

ThinCrust, thincrust: Would you clairify that for me. Is the 25 cups of flour and water a biga? If it is, how much yeast are you puttin in it. By your first statement it would be 25 table spoons. Or are you saying that you would start a biga at 1 cup of flour and water by volume with the one...

Thanks PizzaNerd 😃 I know you have experienced the Starters from Sourdo.com. Would you describe the flavor effects of the different ones that you have tried. MWTC

PizzaNerd, Tell me of I got this right. So what we are looking for is, once the recipe is fermenting, is a doubling of the dough. And the longer we can stretch out the process, the more the potential of the starter and the chosen flour or combinations of flour, the better/stronger the...

PizzaNerd, Excellent advise. The dough came out much better with the modifications. Much lighter and airy. Now that I am starting to get a feel of using the starter I can continue with variations to see the results. Thanks again for the help 😃 MWTC

I’ll be going back to Sea Salt as soon as I use the Kosher salt I have. MWTC

ThinCrust, Could you put your recipe into bakers percents? It would make it much simpler to duplicate. MWTC

PizzaNerd, I am using Diamond Crystal Kosher salt. So according to your calculations I am right on with my 5 tsp in my dough recipe. Could be a little less. Thankyou for the help with the ThinCrust pizza dough recipe. I am first going to do as you suggested with use of the starter, by omiting...

PizzaNerd, I didn’t tell you that I am using Kosher Salt. Do you know why some recipes give the option of using 2 tsp table salt or 3.5 tsp Kosher? That is why I used 5 tsp Kosher Salt. MWTC

ThinCrust, Thank-you for clairifying the yeast question. I will give your technique a go. Looks good. I’ve have experienced success with Poolishes and Bigas, and respect the results. I’ll post my results and seek you out if I have any additional questions. Thank-you for sharing your...

PizzaNerd, You’re Awesome. 😃 I am looking forward to working with your suggestions. MWTC

Yes, autolyse, just a rest period for the water to absorb. MWTC

thincrust: ThinCrust, Is that right? That seem like alot of yeast. Are you saying you take 2 cups of the 50/50 biga and adding 1 TBS yeast to it. If that is correct, how long do you allow the biga to ferment before you mix it with the rest of the recipe? What is the temp. of the water in the...

PizzaNerd, The recipe that I used is: 800 grams of All Trumps High Gluten 100 grams of ground Oats 25 grams of Starter = 5% of water weight.(512 grams) (Starter is 50% Honeyville Artistan and 50% 70 degree water) 500 grams of 73 degree water (I figured total water =512 grams, 12grams from...

Pizzanerd, The dough was doubled by the 24 hour mark. So I baked it. It was good but it was a little tighter than I would like. I would like it to be a little more airy. What would you recommend? More starter or as we discussed before getting the starter more active. Or more hydration and...

Thanks for the information and the willingness to share. I think I have enough to keep me advancing. 😃 MWTC

I am refreshing my starter every 3 days. It now bubbles at 45 minutes. Which suprised me. So you are saying that I should see the starter active before I start the mixing process. Or is it better to have a longer fermentation period for maximum flavor production, thus using a cold but viable...