Author Topic: First attempt at sourdough pizza  (Read 567 times)

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Offline Foodieforpizza

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First attempt at sourdough pizza
« on: February 13, 2016, 08:25:29 PM »
A few weeks back I began a sourdough starter and it's been doing well. The starter is equal parts flour and water.  So I made my normal pizza but substituted 1/2 cup of starter and subtracted my flour and water by 1/4 cup of each. It tastes pretty good but is much more dense than when I make my dough with yeast.  I'm going to experiment with this a bit more. 

Offline Bill/SFNM

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Re: First attempt at sourdough pizza
« Reply #1 on: February 13, 2016, 08:42:19 PM »
More time (fermenting/proofing) might yield better texture (and taste) than more starter.

Also, your efforts will progress more rapidly if you use a scale rather than volume measurements.

Offline moy71

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Re: First attempt at sourdough pizza
« Reply #2 on: February 15, 2016, 05:18:42 PM »
was the starter really active before you used it? 
in my experience,  i need a starter that is very bubbly and healthy otherwise i do not get the rise i am looking for. 

Offline Foodieforpizza

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Re: First attempt at sourdough pizza
« Reply #3 on: February 15, 2016, 07:05:00 PM »
My second try was much more successful.  It's the second dough ball from the original batch with a longer ferment.  This went 5 days refrigerated and then spent the day on my counter while I was at work today .  The starter was pretty active when I used it and was fed the day prior.  9

Is there a good conversion tool you all recommend? I measure my flour and water in ounces but use measuring spoons for my yeast or sourdough and my honey and salt.  I'd like to take Bill's advice and weigh everything in grams. 

Thank you!
~Anne Marie
« Last Edit: February 15, 2016, 07:55:01 PM by Foodieforpizza »

Online TXCraig1

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Re: First attempt at sourdough pizza
« Reply #4 on: February 15, 2016, 07:13:56 PM »
Looks nice.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Foodieforpizza

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Re: First attempt at sourdough pizza
« Reply #5 on: February 15, 2016, 07:19:19 PM »
I'm so happy with this. 

Offline texmex

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Re: First attempt at sourdough pizza
« Reply #6 on: February 16, 2016, 09:01:23 AM »

Is there a good conversion tool you all recommend? I measure my flour and water in ounces but use measuring spoons for my yeast or sourdough and my honey and salt.  I'd like to take Bill's advice and weigh everything in grams. 

Thank you!
~Anne Marie

Very nice!  Here's the onsite dough conversion tools  http://www.pizzamaking.com/dough-tools.html
Reesa