From 6b91cb0d31d176f549b3deab8130f3958eb46187 Mon Sep 17 00:00:00 2001 From: Jose Lausuch Date: Thu, 10 Jun 2021 12:53:26 +0200 Subject: [PATCH] Update sourdough pizza recipe After some time perfecting this recipe myself, I have come up with these values for 2 dough balls. It never fails! --- recipes/sourdough/sourdough-pizza.md | 24 +++++++++++++++--------- 1 file changed, 15 insertions(+), 9 deletions(-) diff --git a/recipes/sourdough/sourdough-pizza.md b/recipes/sourdough/sourdough-pizza.md index 4a95b4b..93030ea 100644 --- a/recipes/sourdough/sourdough-pizza.md +++ b/recipes/sourdough/sourdough-pizza.md @@ -6,25 +6,31 @@ What if we go beyond and try do make a formula for sourdough? Most people would This recipe is made for 2 dough balls of ~260g. You can change the quantities accordingly. +Recipe (total quantities) : + +- 300g flour +- 200g water (66.6%) +- 8g salt (2%) + ### Prepare the starter -Since we don't want an acid dough, we will start preparing our sourdough starter at 1:5:5 ratio. +Since we don't want an acid dough, we will start preparing our sourdough starter at 1:5:5 ratio. This starter will be part of the total amount of flour and water. -**Preferment 1**: -Mix 15g of your active starter with 80g flour and 80g water. Wait until it rises and doubles in size, it might take a couple of hours. A good practice is to leave it fermenting overnight. +**First refresh**: +Mix 5-10g of your active starter with 40g flour and 30g water. Wait until it rises and doubles in size, it might take a couple of hours. A good practice is to leave it fermenting overnight. If it's summer, use 5g of starter, but for winter it should be fine to use a bit more. This part is key, as we are using only 1/5 part of starter to make sure we don't give much time to natural yeasts to produce alcoholic fermentation. In the contrary, if you are looking for a sour pizza dough, you can leave this resting the whole day. -**Preferment 1**: -Take the previous preferment and mix it again with 80g water and 80g flour. +**Second refresh**: +Take the previous starter and mix it again with 40g water and 30g flour. Let's give those microorganism some more food to make them very strong. Leave it rest for 3-5 hours depending on the room temperature. ### Prepare the main dough -Once the previous preferment is on its peak, mix it together with the following ingredients : +Once the previous starter is on its peak, mix it together with the following ingredients : -- 290g flour -- 130g water -- 10g salt +- 220g flour +- 140g water +- 8g salt - 12g olive oil (optional *) The recommendation is to mix or "dissolve" the preferment with the water and then slowly add the flour and finally the salt.