59% hydration dough * 1700 grams of 00 flour * 1000 grams tepid water (80 degrees) * 30 grams starter culture or 1g dried yeast or 3g fresh yeast* * 48 grams salt * This will make 10 270 gram balls. * Dissolve the yeast in the water, then add the flour. Add the salt on top of the flour, and mix until combined. Let sit for 20 minutes, then knead by hand for a minute. Let sit for 15 minutes, then knead again by hand for a minute. Let it sit at room temp, covered, (68-70 degrees) for 24 hours. Ball, and then let rise, covered, at fridge temp for up to 12 more hours, or until the dough is almost doubled in size and has flattened out.