- Dec 27, 2012
- Reaction score
- New Zealand
I actually just reduced the size of my sourdough starter so I'll have less waste going forward. You can use the discard in recipes and I made the best pancakes I've ever made with this weeks discard, but in general I do toss it. But essentially you're just tossing some cheap all purpose flour. The amazing sourdough bread is worth the waste though.Sourdough is a PIA! Lots of waste if your not a huge baker. I’ll stick with my poolish, benefits IMO, and no waste. Maybe toss a little sourdough in the poolish and get a little more tang?
I don't know who's you might be referring to in particular, but I think good handling and a cold ferment are important. I use Active Dry Yeast and Caputo Pizzeria flour, but I try to ferment the dough for at least 24 hours. Letting come to room temp and handling as little as possible while shaping. I also use a Blackstone oven and expect the cook time to be in the 90-120 second range.I can make a pretty good pizza, I've posted a few pics of a couple of the ones I've made. But after looking at a lot of the pics on this thread, I have a question for you pizza bakers here. What's your secret for getting your dough/crusts so nice and bubbly? I'm kind of jealous that mine don't ever get good bubbles. More yeast maybe?
Just catching up and this is excellent. I got my machine out a few months ago and made a ton of bread and this is pretty much exactly what I do down to the mix ins. In one loaf I added like 2 cups of shredded tillamook. Never tried that before, the smell was heavenly. Not sure worth the calories. I would add to this by saying out of habit read dumb luck I added the yeast to the water (I use 108 degrees) and it makes for nice results to. And my pizzas since last update. Son asked for thick crust, really filling and yummy. One pizza was rememberable because I cut up the left over smoked ny strip roast (it was soooooo good) and tossed on. I am learning toppings really do add a lot.Way to hang in there! If it's helpful, I use my bread machine for pizza dough ALL the time, and if you have a 2LB cycle, you should be good to (in this order):
I never follow a book recipe, just this. Just that basic recipe will give you decent dough. As soon as it starts mixing, sometimes I throw all manner of stuff in there, crushed garlic, herbs de Provence, black truffle oil, Italian seasoning, garlic powder, basil, oregano, etc. If you want to get funky, replace the water entirely with room temperature sourdough starter at 1:1. Good luck!
- Nuke 1.5 cups of water (liquid measuring cup) for 2 mins until just boiling - throw into bread machine
- Add 2 Tbsp extra-virgin olive oil
- Add 1 tsp salt
- Add 1 Tbsp sugar
- Add 4 level cups bread flour (all purpose will work but bread flour is better)
- Make a small crater in the top of the flour and add 1 Tbsp bread yeast
- Turn bread machine on 2Lb dough cycle
That's where I'm at. I was pretty much baking with it every week, but now we have frozen sourdough bread, bagels, pretzels, focaccia, and english muffins. The last 2 weeks, I just fed it and back in the fridge. We need to eat some of what I've made before I make more.Re: sourdough starter, once it's established you don't have to keep much or feed it super often. I keep mine in the fridge, feed it once a week, and keep around 50-100g between feedings if not baking. Still produces beautiful loaves.
That's so frustrating! I hate when it sticks to the peel too!Utter pizza fail tonight. Used my usual dough recipe and procedure, but it didn't stretch quite rght, and three out of three 'zas had blowouts in the oven. 2 were pretty salvagable - just holes in one quarter, but the third went off the back of my pizza steel as I was trying to retreive it. ended up being sort of calzone? Still tasty, but ugly as sin.
It happens... at least ugly calzone still tastes good.Utter pizza fail tonight. Used my usual dough recipe and procedure, but it didn't stretch quite rght, and three out of three 'zas had blowouts in the oven. 2 were pretty salvagable - just holes in one quarter, but the third went off the back of my pizza steel as I was trying to retreive it. ended up being sort of calzone? Still tasty, but ugly as sin.
We did this once, made a lava hot puddle of plastic on the floor of the oven. I think we ate cereal, which is probably my most loathed idea of dinner.I made dough on Friday and my wife wanted to help so she preheated the oven...but the dough was still rising inside!
I think we ended up warming up some frozen food instead