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Sourdough starter includes a lot of trial and error, just stick with it. You will make some wonderful breads and pizzas one day!
Tips & Advice:
I recommend using bottled water only- NEVER TAP (tap water contains bits of chemicals that don't pose much harm to us, but will kill your starter.)
Remember to buy "bread flour" & "unbleached flour". I used unbleached when I started (whatever I had on hand) and the process took longer than it might have if I started with bread flour. Just DO NOT buy "bleached flour". I regularly use unbleached flour for feedings.
Be prepared for this to take at least 1 week of active observation and feedings.. but the process could take up to 4 weeks to get perfect. Remember.. sourdough starter can last you for YEARS. It's worth it.
The typical ratio of starter+water+flour is:
1:1:1
1/2 cup starter (38g)+ 1/2 cup water (38g) + 1/2 cup flour (38g)
I always add a little extra flour to get it to the right "pancake" consistency
How to Dry Sourdough Starter
How to Dry Sourdough Starter
This is the process I follow and have gathered over time. I usually always keep a starter in the fridge "just in case".
Follow the tips below for drying out your sourdough starter for use at a later time!
Directions:
Feed your starter 5-12 hours before (or if you have starter in the fridge from a week or less, use it right from the fridge)
Separate your starter into two halves. I usually try to keep at least 100-150g of starter in the fridge. (Most recipes call for 100g)
Mix in flour and water as usual when feeding your starter, but do this to both.
With 2, you can keep 1 jar in the fridge and dry the other one.
Take a spatula and a silpat baking sheet (or the back of a cutting board, if it feels non-stick.) Smooth out 150g into a thin layer
Dry your starter. Put it in a room with a fan, or use a dehydrator, until dry
Store in airtight container
Weigh your starter and rehydrate with a ratio of 1:2 (starter:water)
Feed as normal before use
Use this as a resource to make the best sourdough break! I highly recommend investing in a dutch oven, even if it's an oblong shape. It makes the breadmaking process much easier, but it CAN be done without one. it just requires a lot of attention, 2 baking sheets, foil and a "moist" oven. I don't recommend that route, but it's possible.
Follow the link above to learn more about "bulk" fermentation.
✨ The pizza sauce recipe is my own!
The sourdough crust recipe is linked above.
Marinara Sauce Recipe (Same as pizza sauce):
1-28oz can crushed tomatoes (or whole peeled and blended well)
2 tbsp olive oil
3-4 cloves garlic
1/2 tsp oregano
2 tbsp fresh oregano
1/4 tsp salt (or salt to taste)
1/8 tsp black pepper
1/2 tsp Red pepper flakes
a pinch of MSG
Directions (for marinara sauce):
Warm all of the ingredients on the stove for about 10- 15 minutes on a very low simmer)
Tips:
Make your starter. Spend 2-4 weeks to make your starter. It will last you for literal years! It's a small investment to make, honestly. My starter is named "Earl" he is my 2020 baby.. and I regularly neglect them in the fridge for months, sometimes.
Invest in a "holed" pizza pan/non-stick grilling skillet (pizza stone and peels aren't necessarily needed, but can also be used)
Make your own pizza sauce using "quality" crushed/whole peeleed tomatos. I use "Cento" or "San Marzano" brand
Slice Veggies thinly
For pizza dough refer to Recipe below, I get impatient and usually let it rest 30 minutes, and then every hour (for about 4-5 hours I stretch and fold adding flour as needed. Since it's high hydration dough, it won't affect it much. Your hands will be messy just embrace it.
Make your pizza dough a day ahead of time (let it proof overnight in the fridge in a container with about a tbsp or two of olive oil at the bottom (and take it out two hours before you plan to start putting together your pizza)--> spritz pan with pam or oil, and sprinkle a little corn meal on pan before shaping pizza
If you have a food processor, pop some mozzarella cheese sticks in there and shred some cheese QUICK. (Side note, I hate grating cheese)
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