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Sour Dough Starter

forktender

Smoking Fanatic
OTBS Member
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Joined Jun 10, 2008
I can send you a few grams to get it started, I got it from a well known pizza guru in Manhattan New York. Anthony Falco from Reberta's Pizza.
It makes amazing bread and pizza dough. I make 6-8 pizzas a week so instead of feeding it twice a day I
Keep it in the refrigerator then you only have to feed it once a week.
I take it out 2 days before I want to bake or make pies. Then feed it morning and evening until I need it again. Its way easier than feeding it twice a day yr round for me.
If you'd like some I dried an emergency batch just in case mine croaks out.
I have plenty
Dan
 
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