Sublime

This is a scenario when less is truly more. Storing a small amount of starter as your base amount keeps it active and healthy; if you fall into the trap of keeping large jars of starter, it will become weak and sluggish and will take a lot of flour to maintain it. Keep it lean, and keep it keen!

Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.

You cannot exactly replicate the methods of Neapolitan pizzaiolos and expect to get their same results if you are baking in a home oven. That may seem obvious, but it’s significant. The AVPN rules state that the allowed hydration in a true Neapolitan pizza is between 55 and 59 percent of the flour weight. This makes a dough that is perfect for

Foolproof Soy-Ginger Poached Chicken Omit salt and pepper. Whisk ¼ cup (59 grams) soy sauce, ¼ cup (50 grams) sugar, 1 teaspoon (3 grams) grated fresh ginger, 1 teaspoon (5 grams) toasted sesame oil, and ½ teaspoon (2 grams) white pepper together in bowl. Substitute soy sauce mixture for oil.

However, my preference is a mix of white flour and whole rye. This mixture provides my starter the best of all worlds: a boost to fermentation activity thanks to the nutrient-rich whole rye flour, and a mild acidity, tall rise, and sufficient gas-trapping ability from the white flour. Also, white flour’s ability to trap a lot of gas helps make