New answers tagged sourdough
I believe that you want to be able to mix, knead, and shape the dough like in a fast food pizza establishment. They use special flour mixes with chemicals designed for this stretch and fast rise process. A good quality restaurant uses a 1 to 2 day cold rise process. After removing the dough from the fridge with oil on the outside is kneaded into the ...
I've only ever used white flour and water, nothing else. I mix mine with equal weights of both to get a 100% hydration starter. Nothing else is at all necessary.
I've never used anything other than good old bread flour or all-purpose flour. I've had a lot of success with Peter Reinhart's system of doubling the weight of your starter with equal parts flour and water. In other words, if your starter weighs 4 ounces, feed your starter with 2 ounces flour and 2 ounces water. Hope this helps!
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