Sourdough Starter Pizza: 09-06-2024
Posted On September 6, 2024
The mission to figure out how to use sourdough starter discard as pizza dough.
Day 1
I had week-old, unfed sourdough starter, so I had to make a levain from that first. So I mixed:
| Amount | Unit | Item |
|---|---|---|
| 200 | grams | Starter |
| 100 | grams | Water |
| 100 | grams | AP flour |
This went in to a slightly warm oven overnight.
Day 2
To my mixing bowl I added:
| Amount | Unit | Item |
|---|---|---|
| 354 | grams | Levain |
| 250 | grams | AP flour |
| 80 | grams | Water |
| 13 | grams | Salt |
This results in the following final weights and percentages:
| Amount | Unit | Item |
|---|---|---|
| 427 | grams | Flour |
| 257 | grams | Water |
| 193 | percent | New flour and water added (i.e. the new flour and water are about twice as much as the levain…new food) |
| 60 | percent | Water (hydration) |
| 3 | percent | Salt |
This went into the stand mixer and was mixed for 5 minutes on speed 2
The was divided into two dough balls and placed in oiled tupperware bowls to rise a bit on the counter.
Counter Rise Start: 12:20
Notes so far:
- After mixing it seemed to have very good gluten development, stretch without breaking
- It seemed a little “wet”
- It wasn’t super smooth when forming into balls
- It did not hold its shape after being put into the tupperware containers.
Into fridge 3:45 (3 hrs:20m rise)
Notes:
- Didn’t rise as much as I was expecting with how active the levain looked.
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