I think my wheat berry starter is starting to take off. This morning there were some more bubbles, so I started transitioning the wheat berry starter to white flour. I did feed it this morning and am going to feed it more white flour and water this evening. My wheat berry sprouts aren’t doing as good. I am now wondering if I have soft winter wheat berries. The water in the jar, that I keep rinsing keeps getting a bubbly foam on the top and when I move the glass far, I can see bubbles (I guess fermentation bubbles) come up to the top many times. There are no sprouts on the wheat berries.
Pictures of wheat berry starter and wheat berries, I am trying to be sprout.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.