Classic Sourdoughs by Ed Wood & Jean Wood
I'm trying to use the Sourdough Pizza recipe. This is my first time using it and I was wondering if anyone else has used this recipe before
360 ml starter
980g AP flour
600 ml water
1 1/2 tsp salt
This recipe seems super super sticky to me, but then I'm not used to high hydration recipes at all. When I got to the part to separate into 6 balls, the dough wasn't working with me at all. It stuck to everything. I tried to wet my hands a bit so I could at least shape them, but that didn't work out too well. I ended up using flour just to work with it. Im wondering if I'm wrong and shouldn't use the flour.
Also, if this would help anything, my starter is 100% WW and over a month old.