After losing my starter and getting another one, I finally put it to test! 70% hydration, 80H cold fermentation then 5 hours at room temperature. Cooked in a Effeuno P134H at 480°C. The dough could have been a bit more fermented, the starter still being a bit lazy but the results were solid.
by B-ver51
6 Comments
Stunning, well done!
Gorgeous 👍🏻
This looks great!
Could you share your recipe?
That bottom is top tier!
How much starter bakers % did you use? Looks good!
Fantastic looking pizzas. I use sourdough but it can be a bit painful, as I usually only make pizzas once every couple of weeks, and my starter always feels like it’s lagging. The corniccone on your ones looks bloody good!