Any Home Bakers Here?

We've been making home Pizzas for a while. Since we moved and now have a gas oven in the RV, they are turning out well enough to keep making them.

Recently found and ordered Italian Starter cultures sourced from Naples.
I know it's a lot easier to just use dry active yeast, but I want to experiment and see how much / if the flavor can improve with live culture. It's supposed to also be good for making Ciabatta bread, which I desperately want to do!

In preparation, we gathered wide mouthed glass mason jars. And I'm going to try putting an N95 mask over the jar instead of cheesecloth to hopefully keep out wild yeasts. We'll see what happens! Now I just have to figure out where in the RV the culture(s) should live? :eek:
You can use plastic wrap and a rubber band to cover the jar. That will keep the local yeast out.

Also, store the starter in the fridge and take it out several hours before using it to let it warm up and get active.
 

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