Master Dough With Starter

Name: Master Dough With Starter
Ingredients: 2.2 grams (3/4 teaspoon) active dry yeast; 70 grams (1/4 cup plus 1 tablespoon) warm water (80°F to 85°F); 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour; 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt; 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed; 90 grams; or; 10 grams (2 teaspoons) fine sea salt; 5 grams (1 teaspoon) extra virgin olive oil

9 ingredients

1 steps

Ingredients

2.2 grams (3/4 teaspoon) active dry yeast
70 grams (1/4 cup plus 1 tablespoon) warm water (80°F to 85°F)
453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour
10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt
210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed
90 grams
or
10 grams (2 teaspoons) fine sea salt
5 grams (1 teaspoon) extra virgin olive oil

Directions

1

["Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is \"dead\"" and should be discarded. Begin again with a fresh amount of yeast and water.""