Six pies this Sunday. All on the LBE...All made with my sourdough creation, Moby.
Named after Herman Melville's antagonist, Moby Dick, the white whale, who is a symbol for many things, including nature and those elements of life that are out of human control.
I've been searching for the white whale of sourdough for years. I've tried buying cultures, and making my own...Then I tried the Silverton method this winter, and (like Ahab) found that thing I've been looking for. Mmmm, Moby Pies!
16 hour room temp bulk rise, 24 hr refrigerated ball rise, 2.5 hour wake, then bake on my LBE. No commercial yeast at all.
I also created Umami Bomb #1...After reading about http://www.amazon.com/Taste-No-5-Umami-Paste-3pk/dp/B003XKKCO8/?tag=pizzamaking-20
Umami Bomb #1 is made of a secret blend of tomato paste, shiitake and porcini mushrooms, kalamata olives, garlic, parmigiano reggiano, asiago vecchio, vincotto, white wine, anchovy paste, olive oil, salt, and sugar. All blended together into a squeezeable paste. Squisito!
#1: Truffled mushroom, red onion, fiore di latte
#2: Asparagus, asiago, aleppo chili oil, Umami Bomb #1
#3: Filetti with smoked mozz, fiore di latte, Umami Bomb #1, finished with fresh chives.
#4: Asparagus, smoked mozz, red onion, Umami Bomb #1 (Ack...Got stuck on the peel a little.)
#5: Margharita, fiore di latte, smoked mozz, basil, finshed with Grana Padano
#6: Asparagus, asiago, Umami Bomb #1