Comments on: Weekend Bread Baking Schedule

By: Marcy

Marcy — Tue, 26 Aug 2025 12:33:04 +0000

You have a Sourdough Pizza recipe for the home oven. Do you have a recipe for the wood-fired oven?

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By: Maurizio Leo

Maurizio Leo — Sat, 21 Jun 2025 09:14:07 +0000

In reply to Cory M. I usually like to take my starter out one or two days before using it to make a levain.

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By: Cory M

Cory M — Sun, 09 Feb 2025 21:32:11 +0000

If you want to start the levain Friday night. Do you take the starter out of the fridge Wednesday and then put it back in the fridge Saturday night?

By: Maurizio Leo

Maurizio Leo — Sat, 01 Feb 2025 16:09:18 +0000

In reply to Soo-Sue. I do keep a smaller portion around in my starter so i only have to feed it 1x or 2x a day! Here's exactly how I feed my starter each day .

By: Soo-Sue

Soo-Sue — Thu, 02 Jan 2025 10:38:23 +0000

I have been maintaining a starter for about 9 months. Reading your schedule, I think I have been doing it wrong all along! To feed my starter I have been using the 1:1:1 ratio by removing 25-50g of the refrigerated starter and 'discarding/repurposing' it. Then I add the same weight of flour and water to the remaining portion (the larger amount that I left in the jar). Should I be feeding the smaller portion I pull out instead?

By: Maurizio Leo

Maurizio Leo — Thu, 07 Nov 2024 18:36:36 +0000

In reply to Jacqueline Reid. Yes should be 20g!