Hoss: Question about sourdough starter

Judy Mayberry

Hoss:

You told me you just ordered or got some starter. I've been looking at Jeff Varasano's pizza instructions and he uses a poolish (same idea as a starter). I'm making dough tonight with Caputo 00 flour and don't have any bubbly stuff around.

i also am using straight 00 flour, not 80/20 with bread flour, to see what it comes out like.

Can you--or anyone--tell me what will be the difference in the final product without starter? With 100% 00 flour? I do know it will take higher heat, like 700° (as if my Small Egg would ever get THAT hot). Not cooking it till Friday.

Judy in San Diego

Hoss

Judy,I am a novice.This is my first attempt at making my own sourdough starter.This is my fourth night of feeding.I'm gonna go a week before I attempt to make the sponge,which you make from the starter before making the bread.Actually,I just took some pics of the starter to ask some of the eggsperts how it looked to them.Sorry I can't be of more help.BTW,I got the All-Clad,THANKS!I am using this as a guide....
http://www.io.com/~sjohn/sour.htm

Judy Mayberry

Thanks for that web link! I bookmarked it and was surprised that I don't need some kind of yeasty ingredient to start with.

Do you want me to send that stainless scrubby thing I told you about?

Judy