Some questions for the daily feeding of the sourdough ( From Italy )
Hi at all :-)
My name is Alessandro (Sandro for the friends). I'm a new member of this forum and I'm an Italian boy.
I have bought my sourdough from "Sourdoughs International". The name is Camaldoli starter and I use it for make the pizza.
Unfortunately in Italy there are not a lot of information about the sourdough, because in Italy the baker used the "Yeast of the beer", so I must find them in other language.
And this is not simple for me. In U.S.A. the people used the "Cup of... and table spoon of... and tea spoon of... In Italy is more simple. We used the "grams" and nothing else :-). Grams of water,of salt,of flour...
Well. In theese days I have read so much about the sourdough care, but I have now a big confusion in my mind...
Fisrt trouble: Abouth the Ph of the sourdough. What is the best ph paramether for the lactobacilli growt? Ph 5.0 or 5.5???
Second trouble: My starter is composed by 50-50% water - flour mix. I would like to use it every day and feed my starter every 12 hours. What is the right temperature for store it? and what is the right amount of flour and water to add at it? 1-2-2 or 1-4-4 or 2-4-4??? I haven't understand this. Theese are for me only number!
Why some people used 2-4-4 and other used 1-2-2?
Please, somebody can help me to understand this?
Best regards Sandro from Italy.