Author Topic: First attempt at sourdough pizza  (Read 66 times)

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Offline Foodieforpizza

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First attempt at sourdough pizza
« on: Yesterday at 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: Yesterday at 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.