Sourdough Starter (For Pizza Skins, Calzones, Rolls, Bread, Ect.)

Posted by francis keyser Tuesday, July 7, 2009

Prep Time: 13 days
Cook Time: 0 min.
Difficulty: 3

I went ahead and broke this down into its own post due to how long of a process it was. This sourdough recipe comes from "The Cheese Board Collective Works" and is the sourdough used by Arizmendi Bakery for their bread and pizza. (Here is the link to our Sourdough Pizza Skins and Sourdough Calzone skins.)

Ingredients:
Starter
3 1/2 cups lukewarm water
3/4 cup medium organic rye flour
4 2/3 cup bread flour

Dough (different directions for Pizza and Calzone Doughs)
1/4 cup of starter dough
1 cup lukewarm water
1 1/3 cup bread flour

Sourdough Starter
Day 1
In a medium glass bowl use a pastry spatula to stir together 1/2 cup of water and the rye flour until smooth. Cover with plastic wrap and sit at room temperature (66-77 degrees) for 48 hours.

Day 3
Using a pastry stir in 2/3 cup of bread flour into rye mixture until smooth and about as thick as pancake batter. Cover with plastic wrap and leave for 48 hours.

Day 5
Remove 1/4 cup of the starter dough and place to the side. Discard the rest of the starter dough from the container. Pour 1/4 cup starter dough back into bowl and add 1/2 cup lukewarm water and mix with pastry spatula. Add in 2/3 cup bread flour and mix until smooth and thick.

Cover with plastic wrap and let sit at room temperature for 48 hours.

Day 7
Repeat instructions for day 5.

Cover with plastic wrap and let sit at room temperate for 48 hours.

Day 9
Repeat instructions for day 5.

Cover with plastic wrap and let sit at room temperature for 24 hours.

Day 10
Repeat instructions for day 5.

Cover with plastic wrap and let sit at room temperature for 24 hours.

Day 11
Your sourdough starter is ready to make into dough.

If you do not plan to make dough in the next day or two, repeat the instructions for Day 5. Refrigerate it directly after and feed it monthly according to Day 5's instructions. Cover and let stand at room temperature for 48 hours. Replenish again and return immediately to refrigerator.

To reinvigorate your refrigerated starter, remove it from fridge, discard all but 1/4 cup, and stir in 1/2 cup water and 2/3 cup bread flour. Cover and let stand at room temperature for 24 hours. Once more place 1/4 cup starter in a glass mixing bowl and stir in 1 cup lukewarm water. Once mixed stir in 1 1/3 cup bread flour until smooth and thick. Cover with plastic and let sit 12-24 hours before using to bake (the longer you let it sit the denser the dough will be.)

2 comments

  1. LizZ Says:
  2. I tried this from my cookbook, starting with the first step, today, and it's really thick! Since there's more flour than water, it's not smooth, and it is almost a bread dough consistency now. Did this happen to you?

     
  3. It will be very thick but not quite as thick as dough. The consistency will be a little thicker than pancake batter.

     

Post a Comment

Search This Blog