Sourdough Pizza with a Bubbly Crust
This 16" pizza took 1.5 lbs of dough
We all love pizza, that is just the way it is! (If you don’t, don’t tell anyone, you will be deemed a suspicious person) If you like a chewy, tasty crust, you might want to add some sourdough to your dough. For this formula, I added not only 60% motherdough which had been cold fermented three days ( for the flavor and added extensibilty), but also some vigorous 100% hydration starter as well (for the yeasts).
Big Bear’s Bread
If you would like a printable version of this formula, click here: Big Bear’s Bread
I have a dear friend I call “Big Bear,” He likes “holey” lean sourdough breads. I know he would enjoy this bread, so I named it for him.
Baking, Books, Slicing and Baker Friends
There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.
Getting the Sour in Sourdough – Salt Fermentation
In many parts of the world, a very sour sourdough is considered a fault in the bread baking. However, here in the USA, it is usually considered a virtue. At the sourdough forum, we are having fun with a new board set up just for experimenting with “getting the sour” in sourdough. Anyone can join, you just have to ask for a password. The password will be removed when my book, “Discovering Sourdough” is posted. That is because the formula is part of the book, kind of like a preview.Continue reading
A Great Day! And…Pi Li Li’s
Pi Li Li’s or Pee Lee Lee’s, whichever way to want to spell it,( it sounds like the second version) are little fried pillows of dough. These are a sourdough version of a fried doughnut that grandma made. Quickly made, rolled in sugar, or cinnamon/sugar, powdered sugar or dunked in a honey glaze, they are great for a Sunday breakfast.
Peter Reinhart’s new book…Artisan Breads Every Day
Peter Reinhart’s new book is out! I have two signed copies, one for myself…and one…for one of you… Continue reading
