Great short video. I guess the one thing to add is the amount of hydration can affect the level of rise as well. Those 70% things come out pretty flat compared to say 60%. My preference is like yours with the lower hydration, much easier to work with and gives great results.
Thank you. I recently bought a gas fired pizza oven. I have made two batches of dough. I don't think I kneeded long enough. I am looking forward to the weekend to try again. I have watched a few of your videos and I am learning from you :)
Great tips Massimo! One question I have is how do you monitor or know how much sour starter to use? When you are using half a kilo of flour or a kilo of flour how much sour dough starter do you use? Thank you.
Hi Massimo, Always good information. Question for you, can I store my sourdough in the freezer and if yes for how long can I keep it in the freezer? Would it still ok after takeout from the freezer and feed it . Thanks
Thank you for another great video. My kitchen is about 19° now my dough always does rise but slow. I'm using 20% sourdough starter. Should I increase that in winter months when it's cold now? Thank you in advance.
Educational for all❤
Great Tutorial as always👌🌹🌹🌹🌹
Great short video. I guess the one thing to add is the amount of hydration can affect the level of rise as well. Those 70% things come out pretty flat compared to say 60%. My preference is like yours with the lower hydration, much easier to work with and gives great results.
Great point!
Yeah I think higher hydration doughs are softer but are more limp and have less body and less filling to eat
Thanks for the great masterclass! Really appreciate it.
Thank you. I recently bought a gas fired pizza oven. I have made two batches of dough. I don't think I kneeded long enough. I am looking forward to the weekend to try again. I have watched a few of your videos and I am learning from you :)
Wonderful!
Hi, I made your sourdough recipe and turned out amazing pizzas I ever had. Thank you
thanks bro!!!
Brilliant to see all these videos from you Massimo, expert tips always welcome ✌️
Glad you like them!
Always amazing information 😊
Thanks a lot 😊
Great tips Massimo! One question I have is how do you monitor or know how much sour starter to use? When you are using half a kilo of flour or a kilo of flour how much sour dough starter do you use? Thank you.
Around 200 gr for kilo in cold whether
Hi Massimo,
Always good information.
Question for you, can I store my sourdough in the freezer and if yes for how long can I keep it in the freezer? Would it still ok after takeout from the freezer and feed it . Thanks
Yes you can freeze but when it’s defrost you need to feed for minimum 4/5 days before using
Thank you for another great video. My kitchen is about 19° now my dough always does rise but slow. I'm using 20% sourdough starter. Should I increase that in winter months when it's cold now? Thank you in advance.
Yes for sure
Always your pizza look great 👍👍
Thank you 😋
Gratzie Mille Massimo
Que bella! Love your videos ++
Thank you so much!!
How do you get 24 hours room temperature double in size without overproof ?
Right flour +sourdough starter +
Cold weather
what are those tiny black dots
Whole meal flour
🤣 little midges
First!