Does it like 00 flour and salt? sure looks like it

photograph of a 6qt fermenting tub this morning with neapolitan pizza dough (100% 00, 65% hydration) I used sourdough starter instead of my usual SAF instant. The dough isn’t exactly flat but it’s at about .75 qt? maybe .5?
Figure 1. photograph of a 6qt fermenting tub this morning with neapolitan pizza dough (100% 00, 65% hydration) I used sourdough starter instead of my usual SAF instant. The dough isn’t exactly flat but it’s at about .75 qt? maybe .5?.
photograph of the same 6qt fermenting tub this evening, 11 hours later, risen to just over 2 qt.
Figure 2. photograph of the same 6qt fermenting tub this evening, 11 hours later, risen to just over 2 qt..
Posted on Mastodon about a year ago and archived here at /mastodon/2024/10/09/113275442292395418/ in the Mastodon collection.
Proximate posts in the Mastodon collection
newer Mastodon post from October 9, 2024, 113275516686352634 09 October 2024
this post Mastodon post from October 9, 2024, 113275442292395418 09 October 2024
older Mastodon post from October 6, 2024, 113261547057424354 06 October 2024
Proximate posts in the General collection
newer Mastodon post from October 9, 2024, 113275516686352634 09 October 2024
this post Mastodon post from October 9, 2024, 113275442292395418 09 October 2024
older Morning Walk 08 October 2024