Does anybody know how to develop a starter using raw dough?
I would like to make a starter using the raw dough of a local pizzeria. Has anybody been successfull doing this? I imagine I would take some of the dough, add some flour and water. But how much of each? And what to do after that? I would love to replicate the flavor of this dough. Can you please help me? BTW, I'm new here, this is a great place!