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Sourdough Pizza

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ohc5e on 2 Mar 2008 at 17:22

On Thursday of last week, I made pizza dough using my 100% hydration sourdough starter. I let it ferment at room temperature for a few hours before putting it in the fridge for 3 days to ferment.  After the long wait, I am happy to say the pizza turned out great.  I found a great site on the web for pizza dough run by a serious home pizza-maker.  Its got a lot of great information about Neapolitan style pizza, not all of which I followed. (i.e.

5 Second Rule!!!!!!!

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caryn on 2 Mar 2008 at 15:27

Since I have shared some successes on this site, I thought I would share a not so good outcome.  Today I was baking sourdough loaves for out-of-town visitors to take back to their home in Madison Wisconsin tomorrow.  I decided to make them two loaves of BBA sourdough with pecans and some whole wheat and rye flours.  So I scaled up my recipe to make 3 loaves, so I could taste the result before I gave the loaves to them.  I baked the first two, since I don't have room to bake three at once, thinking that if the third one was a bit over-risen because of the e

Sourdough Yogurt Bread

jeffbellamy on 27 Feb 2008 at 13:44

I got a comment asking what I meant by proofed Starter. What I mean is you take your sourdough starter out of the refrigerator and feed it and wait until it warms up and is frothy.

 

This assumes you have some starter and know what I'm talking about.

 

If you don't you can create your own starter but you should give yourself a couple of weeks to get it going.

 

You can buy sourdough starters online or you can get some free from Friends of Carl  

 

Pierre Nury Light Rye

Toast
ohc5e on 26 Feb 2008 at 20:27

Just made this bread for the first time with a mixture of KA bread flour and Sir Lancelot High gluten (I can't remember exactly but I think i used 1/4 of the total weight).  It turned out pretty well; I tried to shape them similarly to Zolablue but to no avail...

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