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January 20, 2021 - 8:48pm headupinclouds sourdough whole grain pizza napoletana (take two) This is my second attempt at the home oven home milled soft white wheat pizza napoletana from Adam Leonti s Flour Lab. The first attempt was posted here. This version uses a sourdough starter instead of the yeast called for in the recipe and I increased the hydration from 63% to 70% an adjustment based on experience with the first attempt (I would probably take the mean of these next time). The bran was sifted with a #50 mesh and added to the starter ahead of time. I made a soaker (water + salt) with the sifted flour and placed it in a wine fridge overnight. ....