Garvinque Posted April 26, 2017 Report Share Posted April 26, 2017 I will try this recipe this weekend starting Saturday and cooking on Sunday. Sourdough Pizza Crust: 400 Grams KA all purpose flour 50 Grams Sourdough Starter- Whole Wheat 7 Grams of Salt 280 Grams of Warm Water Hoping for a 70% Hydration with this formula, mix everything together until well incorporated cover and let sit for 18hrs. Make dough balls after the 18hr fermentation cycle and either let rise a second time and use or place in fidge for additional 48hrs. Any suggestion's is welcome. Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 26, 2017 Report Share Posted April 26, 2017 What is the hydration of your starter? Quote Link to comment Share on other sites More sharing options...
Garvinque Posted April 26, 2017 Author Report Share Posted April 26, 2017 40 minutes ago, HalfSmoke said: What is the hydration of your starter? Have been feeding with a 100% hydration 1 cup flour to 1/2 cup water, should I cut that or leave it for the recipe I listed? Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 26, 2017 Report Share Posted April 26, 2017 1 minute ago, Garvinque said: Have been feeding with a 100% hydration 1 cup flour to 1/2 cup water, should I cut that or leave it for the recipe I listed? Garvin Leave it, but weigh your water and flour so you know it really is 100%. Cup measurements of flour vary a lot. You might want to do the last feeding before making dough with AP flour, or make a levain for your pizza using your starter and all AP flour. If you want 70% Hydration, consider this instead: 250 grams of levain 375 grams of AP flour 10 grams of salt (2%, which is pretty typical for pizza) 225 grams of water This will make 2 large or 3 individual sized dough balls. Consider using your starter to make an overnight levain. Take 50 grams of your 100% hydration starter and mix with 100g of AP and 100g of water the night before. This is the levain you'll use the next morning. You could then mix Forkish style: mix water, salt and levain, then add the flour. Knead a bit, then let bulk rise for three hours. Cut and shape your dough balls, then let proof for another five hours. Make pizza. 2 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted April 26, 2017 Author Report Share Posted April 26, 2017 (edited) 25 minutes ago, HalfSmoke said: Take 50 grams of your 100% hydration starter and mix with 100g of AP and 100g of water the night before Will do, thank you! Garvin Edited April 26, 2017 by Garvinque Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 26, 2017 Report Share Posted April 26, 2017 2 minutes ago, Garvinque said: Will do, thank you! Garvin I was planning to do exactly what I just posted on Saturday. Maybe a touch more salt. Forkish likes 14g or 2.8%, which he says is Italian norm. American norm is 2%. 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted April 26, 2017 Author Report Share Posted April 26, 2017 Jeff, doing mine in the Jr at 550 degrees what temp are you cooking at? Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 26, 2017 Report Share Posted April 26, 2017 Just now, Garvinque said: Jeff, doing mine in the Jr at 550 degrees what temp are you cooking at? Garvin The same. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 26, 2017 Report Share Posted April 26, 2017 Can't wait to see the results. Quote Link to comment Share on other sites More sharing options...
