Well, I did it!
Last week we did sourdough pizza. Two in fact.
Made the mother starter according to PeterRs formula.
I must admit that I was very sceptical about this without yeast. I didnt think that it would rise, or get bubbles.
Suprise, it did, and it taste great. It was a bit sweet, and I dont think I will use as much raw sugar the next time. It did have the sour flavor, and real nice texture. It was not a bit like Schlotzkys, I like there stuff too.
On another note, I used the barm, or mother, for the loaf of bread that is on the front cover of The Bread Bakers Apprentice, just to see if it would turn out. I was amazed again! Tastes real good too, the wife also enjoyed it with preserved figs(a sweet and sour thing going on there)
I have more barm in the fridge and will do it again on Thursday for some friends, and see about feedback