These are the exact ingredients I used to make the natural yeast starter. I bought them from my local health food store.
You are going to feed the starter the same ingredients as day 4 every 12 hours on day 5 and 6. You can see that the activity was so strong in my starter on day 5 that it overflowed out of the small container I stored it in. Don't forget to feed your starter!!!
In the morning on the 7th day, 0 out your clean jar on the scale. Add 50 grams of the mixture you have been fermenting, 100 grams of your staple flour (in my case it is All Trumps 50111) and 100 grams of water. We are finished with the Rye flour and the Whole Wheat flour for now. Mix well and hydrate. Cover and rest in the same warm spot and repeat this process 12 hours later.
Your starter should rise and fall predictably by now. If it is, its ready to be used in a recipe. If it is not rising and falling predictably, refresh your starter for a day or two more until it begins to show signs strength. This happened to me, so I reverted back to the Rye and the Whole Wheat for an additional day. On my 9th day I omitted the Rye and Whole Wheat and went back to the All Trumps. My starter has been stronger ever since.
Now that you have your wild yeast starter, what do I do with it? How do I use it in a pizza dough recipe? How much starter do I use?
Our online course below will easily teach you how to incorporate your new starter into a phenomenal authentic pizza dough recipe. Included in the course is a recipe for commercial use as well as a small scale recipe for home bakers. You will learn how to build your starter up , how much to use, how to incorporate it with a variation of a dough recipe that has rocked the International Pizza Expo!
Check out our affordable back yard wood fired brick ovens below at:
Follow the Original Goodfella's on: