{"id":677,"date":"2006-12-17T17:23:31","date_gmt":"2006-12-17T17:23:31","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=677"},"modified":"2006-12-17T17:23:31","modified_gmt":"2006-12-17T17:23:31","slug":"pizza_sexdux","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=677","title":{"rendered":"Pizza sexdux"},"content":{"rendered":"<p>\nAlthough I haven&#8217;t been continually blogging about my pizzas, I still have been chugging along.  Can you chug pizzas?  Err, never mind.\n<\/p>\n<p>\nI have got most of the variables working together in some sort of harmony &#8212; at least a sort of non-discordance.  But I believe that my dough is wetter than I would like.  So my next step is to try a dryer dough.  The recipe that I am using has a <a href=\"http:\/\/en.wikipedia.org\/wiki\/Baker%27s_percentage\">baker&#8217;s percentage<\/a> of 62% (345 grams of water and 555 grams of flour).  I recalculated the ratio to 58%.  But there was an unknown in the pizza recipe that was bugging me.  It called for 48 grams of sourdough starter.  And I have no idea what the percentage of water is to the flour in my sourdough culture.  Since I started a new sourdough starter (an Italian Camaldoli culture), I have been adding exact amounts of flour and water.  For each feeding, I add 165 grams of water (3\/4 of a cup) and 120 grams of flour (1 cup).  This results in a percentage of 137.5%.  So, in my recipe, when I add 100 grams of culture to the flour, water, and salt, I now know the exact amount of water and flour.  I calculated that I needed to add 99 more grams of flour to get the final percentage down to 58%.\n<\/p>\n<p>\nPizza pictures after the cut&#8230;\n<\/p>\n<p><!--more--><\/p>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2872.jpg\" alt=\"Pizza picture #1\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2885.jpg\" alt=\"Pizza picture #2\"><\/img>\n<\/div>\n<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-IMG_2894.JPG\" alt=\"Pizza picture #3\"><\/img>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Although I haven&#8217;t been continually blogging about my pizzas, I still have been chugging along. Can you chug pizzas? Err, never mind. I have got most of the variables working together in some sort of harmony &#8212; at least a sort of non-discordance. But I believe that my dough is wetter than I would like. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-677","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=677"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/677\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}