Hello. As I mentioned in my mandatory introduction, I've been crawling through the forum since about september when pizza making first perked my interest. I've made several pizza's, and am just trying to nail down a recipe I really like. I had a hard time finding the exact information I wanted on sourdough, but I've kind of hodged podged together a recipe that I just made tonight and wanted to document/get feedback. Basically it's a recipe for New York Style dough from the website "feelingfoodish.com" that I've slowly been adjusting to my taste. Here it is:
16.8 OZ Bread Flour 100%
19.3 OZ Starter 115% (Starter has 42% Hydration)(Originally Carl Griffiths)
9.3 OZ Coors Original 55% (Taste the Rockies!)
15.6 G Salt 3%
1 OZ Honey 6%
.3 OZ Olive Oil (2%) HOWEVER I didn't see the decimal in my chicken scratch so I added 3% Oil for 28%
I mixed the salt and flour together; in a different bowl mixed room temp beer, honey, and starter; and then combined with the dry ingredients mixed in slowly. Oil went in at the very end. I hand kneeded for 10 minutes. Quartered and balled the dough and it is now sitting in the fridge.
Seeing as how I added 10X's the oil I intended, quite a bit of flour went into the kneading process. After I spent all the time preparing the starter I didn't have the heart to throw it out. So I decided to kneed it and see how it turns out.
[Edit: I had to clarify the mixing procedure and spelling]