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I use the franco manca recipe.
https://www.goodto.com/food/make-sourdough-pizza-398823
1l water
1.6 kg flour
15g starter
40 g saltHas been consistently great, I also add 5-10g diastatic malt
dancing james
How are people doing this 24h dough thing I keep hearing thrown about? I have some ripe sourdough starter and want pizza tomorrow night. Can anyone tell me their go to percentages with Farina 00?