The idea of getting an "all-hit" food trip without also experiencing some crap places is unrealistic. It's a product of consumerism meets "authenticity"* tourism meets internet. Honing a perfect list of restaurants/places for a new and unfamiliar city is not only impossible but completely takes the fun out of travel.

*Travelers seeking "authenticity" are, for the most part, deluding themselves. Just accept the reality that you're a tourist with a outsider mentality - let go and just enjoy it for what it is.

They use cornmeal at Frank Pepe's, no?

David Chang doesn't need to justify the $5 price for coke.
Kenji's ordering it and paying for it might have though?

To clarify that last comment (if it sounded too negative)
No I'm not trying to discourage the use of yoghurt in sourdough but don't expect your starter to preserve any of the "yoghurt" characteristics in the long run. Due to its inherent acidity (and possible short-term survival of its own lactobacilli) it may potentially aid the establishment of a stable culture in a sourdough starter during the initial stages.

"Some bloggers don't mind if their recipes get reposted on other sites, and some can get pretty angry about it. I'm not sure which camp Joy falls into, and it might not matter as much since isn't an original recipe to begin with. But it's something to keep in mind in the future."

So the recipe was posted on the website by Joy for all to see. The poster, here, here gives due credit. Hey, at least this poster gave due credit to sources which is more than I can say for some articles I've read.
Thanks urielnaomi!

The red yeast rice btw won't be listed as an ingredient or separate "coloring". It is part and parcel of fermented bean or fermented bean curd. But if you say so...

A dog.....New York....maybe a dog in New York, I'm not sure but yes definitely dogs and New York.

because pre-made hoisin sauce NEVER has any red food coloring in it....
(and yes I know the traditional red color comes from fermented red rice/bean-curd but I think most hoisin sauce in stores uses at least some coloring these days).

but hey what do I know. The almost wikipedia-quality of this article is clearly definitive.

From Slice's own article on Jeff Krupman (aka Pizzahacker) http://slice.seriouseats.com/archives/2010/03/my-pizza-oven-pizza-hacker.html :-

"Eventually, I'd like to perfect a mostly whole wheat crust."

Given the influence of Tartine on Jeff's dough, it should perhaps come as no surprise that Chad Robertson's (of Tartine) own thoughts seem to follow a similar direction. From a recent article:

"All of which frees Robertson to obsess about how to break new ground with an entirely different bread—one made with whole grains rather than the white flours that dominate his country loaf."

FWIW, and at least partly due to phytic acid in the bran, it is often advised to employ longer fermentation (sourdough is ideal) and/or grain soakers to release their full nutritional (and flavour) potential.

Folks wishing to incorporate a high proportion of wholegrains in their pizza crust might find this thread on Pizzamaking useful:

http://www.pizzamaking.com/forum/index.php/topic,5682.0.html

@dbcurrie
First let me clarify (if clarification was necessary) that I think this "day-by-day" sourdough starter series has been fantastic so far. So many folks getting busy with sourdough cultures is great news!

Next let me apologise in advance for the following blurb. I hope it's taken in the light it's intended: a (hopefully) positive contribution to the discussion. In no way am I criticizing the method you have outlined.

unlike the yeast in a sourdough that needs oxygen to reproduce, the bacteria carries on whether there's available oxygen or not. And the bacteria only produces lactic acid when the oxygen has been depleted. So, if you like a sour sourdough, let it sit undisturbed for a while. The yeast will take a little nap, but the bacteria will be busy creating that sour flavor that's sought after in sourdoughs

1) At the risk of repetition, sourdough yeasts do NOT require oxygen to reproduce.

2) Lactobacilli will produce lactic acid whether oxygen is present or not. They may use oxygen as a co-substrate to ADDITIONALLY produce acetic acid which, perhaps subjectively, adds a *more* sour flavour (compared to lactic acid). The fermentation products depend mainly on the type - obligate homofermenters and heterofermenters, eg Lb Sf, and facultative heterofermenters - and substrate available. Heterofermentative lactobacilli also produce ethanol and carbon dioxide (depending on substrate, conditions etc.)

3) Yeast do not "take a little nap" while Lactobacilli ferment in an oxygen-deprived environment. Only if the culture continues fermenting/propagating to the point where food becomes scarce will they go into a "dormant" state. Allowing your starter to go much past this point will result in extending the lag phase during the next feed cycle ie your starter will take much longer to reach the desired level of activity.

4) Again. Apologies for the pedant in me. I hope those points helped rather than detracted from the ongoing sourdough adventures @ Slice.

@schmosequences @camelton

During the early stages of starter cultivation it's not necessary to remove large amounts of starter during feeding. Due to the relatively low levels of acid production, throwing away too much starter too early in the day will dilute the culture and potentially delay the starter from reaching the desired equilibrium of yeast and lactobacilli activity.

Another thing to consider regarding oxygenation is that certain heterofermentative lactobacilli use oxygen as a co-substrate to produce acetate. Since yeast are more sensitive to acetic acid than lactic, then hypothetically in the presence of such lactobacilli, wild yeast populations might actually be negatively affected by increased oxygenation of the culture. I doubt it's a huge issue for a starter in its early stages where there are still relatively low levels of acid production but still worth considering as part of the overall picture?