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
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.
Brilliant to see all these videos from you Massimo, expert tips always welcome ✌️
Glad you like them!
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!!!
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
Always your pizza look great 👍👍
Thank you 😋
Always amazing information 😊
Thanks a lot 😊
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
Que bella! Love your videos ++
Thank you so much!!
Gratzie Mille Massimo
How do you get 24 hours room temperature double in size without overproof ?
Right flour +sourdough starter +
Cold weather
First!
what are those tiny black dots
Whole meal flour
🤣 little midges