SOURDOUGH PIZZA CRUST

480 grams flour

300 grams water

100-200 grams sourdough starter

15 grams sea salt. Combine all ingredients in a bowl and mix to a shaggy, rough ball forms. Cover and let rest for an hour. Stretch and fold 3-4 times and let dough rise for a couple of hours. Cover bowl and let rise in the refrigerator 8-12 hours. Remove from refrigerator and let it sit on counter for a couple of hours. Divide in two and gently pull into pizza crusts leaving bubbles intact. Place on parchment paper and add pizza ingredients. Set oven to 525 degrees. Bake on a pizza stone for 15 minutes. Halfway through the cooking time, grab the front edge of the parchment paper, and quickly rip it out from under the pizza. Finish baking. 

Recipe: adapted from Cultured Guru

SOURDOUGH PANCAKES

2 c. flour
2 t. baking powder
1 t. baking soda
2 T. sugar
1 t. salt
1 c. sourdough discard
1 1/2 c. milk-room temperature (or a little more to desired consistency) 
1 large egg-room temperature 
1 T. avocado oil, olive oil, or melted butter
optional: chopped pecans or mini chocolate chips.

Whisk together flour, baking powder, baking soda, sugar, and salt. Add the sourdough discard, milk, egg, and oil. Mix just until combined--do not over mix. Add chopped pecans or mini chocolate chips if desired. 

Heat griddle and grease with avocado oil, olive oil, or melted butter. Pour batter onto hot griddle and brown until bubbles pop, then flip and brown the other side.

Serve with buttermilk syrup and sliced bananas or strawberries, blueberries, or other fruit of choice.

Annie's Sourdough Bread

Annie taught me how to make this bread.  I typed it up and added in my own personal notes. 

Put starter on the counter for several hours or overnight

 

Put starter on the counter for several hours or overnight

 

Take 30 grams from the starter. Put the rest in discard jar and put in the refrigerator

 

Put 30 grams back into the starter jar

Add 125 grams water

Mix to break up the starter

Add 125 grams of flour and mix well

Let raise (to peak) on counter until there are bubbles at the bottom of the jar and the top is slightly domed. 4-8 hours 

 

Dump in large bowl.

Put 30 grams back into the starter jar

Add 125 grams water and 125 grams flour 

 

To the large bowl add

700 grams of water—stir with whisk to break up starter and then add

1100 grams of flour (all-purpose unbleached)

Mix together by hand wetting your hand as needed to help with the stickiness

 

Let sit 30 minutes and then add

50 grams water

27 grams sea salt

Pinch it in

Knead 3-5 minutes

Cover and let rest 30 minutes

 

Stretch and fold every 20 -30 minutes for the next 1 1/2-2 hours

 

Put in fridge overnight (8-10 hours)

 

Dump dough onto counter (use a little flour)

Split in half, stretch each loaf into a square, fold in half, roll into a sleeping bag, then push & pull each loaf to make into a round, smooth loaf. Leave on counter for 20 minutes and repeat. Place each loaf in banneton basket or line two bowls/baskets with a floured dishtowel.  Carefully lift each loaf and place in the bowls/baskets top side down, cover, and place in refrigerator for at least 2-4 hours. 

 

Preheat oven to 450 degrees with large 5-6 quart Dutch oven inside the oven. Leave Dutch oven in 450 degree oven 5-10 minutes. While heating, remove one loaf from the refrigerator and carefully dump onto a large square of parchment paper.  Sprinkle a little flour on top of the loaf and smooth over the top of the loaf. Score and decorate the loaf as desired with a sharp knife or razor blade. Remove Dutch oven from the oven. Carefully lift loaf into the Dutch oven. Bake bread in a covered Dutch oven for 25 minutes, remove lid, bake 10-15 more minutes to golden brown.

 

You can also make four smaller half loaves and bake them in a 2-quart Dutch oven. Bake 20 minutes covered and 10-15 more minutes until golden brown.