Keith K. ]]>

To get my baking stone hotter than my oven’s maximum 500°F, I turn on the broiler for 3-5 minutes. After this time, I turn the oven back to baking at 500°F and bake my pizza. Unfortunately, I don’t have the capability to measure the final temperature of my baking stone during baking.

]]>Please see my personal e-mail to you.

]]>Am i right in working out that the hydration of your pizza recipe is around 63%?

From your example on how to maintain a 50% hydration starter, after the 12 hours do you feed the same quantities? If so and you were to make your pizza recipe from this what would you do with the remaining 95 g of starter?

Appreciate your patience!

Many thanks

]]>I think you may be making things a bit more complicated than is necessary.

First, make certain that you are using high gluten flour (Sir Lancelot is King Arthur Flour’s brand of high gluten flour). If you are using all purpose flour or bread flour, the amount of water specified in the formula will yield too fluid a dough. If you are, indeed, using high gluten flour then you should feel free to adjust the amount of water added during mixing to yield a dough of moderate consistency, making it easier to shape.

Regarding the hydration of the starter being used, it really doesn’t matter if the starter is 50%, 60% or 100% hydration so long as you properly calculate and adjust the amount of water used during mixing.

For maintenance of a 50% hydration starter, I feed 50 g of starter with 50 g of water and 100 g of flour and allow the mixture to sit at room temperature (~75°F) for 12 hours after which time the starter fully matures and needs to be re-fed.

]]>1.To convert 100% hydration starter to 125% you multiply by 1.25 gives you 125g water = 125% hydration? how do you come up with the equation to get a 100% starter to 50%?

2.I had an idea that i was mixing to much so the gluten went to far and kind of reverted back to its initial form. Is this a possibility?

3.Jeff Varasano states he uses a battery poolish which is 50/50 flour and water. is this a 100% starter? if i were to use 100% starter without converting to 50% would i add the 50g flour 15g water and 40g 100% starter to the final dough?

4.You mention that your starter doesn’t see the a fridge. If i want to maintain a 50% starter without keeping it in the fridge how do i go about refreshing? Lately i have been making up the 105g, emptying half after 7 hours or so then refreshing with half of the amounts to give 105grams. Could i just refresh with 40g 100%, 50g flour and 15g water then use what i need and refresh with the same quantities so i always have some left over? If so should i feed my 100% culture in the fridge every few days by emptying half out and replacing with equal measurements?

5. Why do you not use any autolyse and less mixing?Jeff v seems to think this is a very important step. Why does he leave his dough in the fridge for so long? is this merely to produce more flavour from the lactobacilli.

So sorry if this is unnecessarily convoluted.

Many thanks

A 100% hydration starter should work fine as long as the proper adjustments are made.

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