Posted: Fri Jan 15, 2010 8:49 pm
Terry, I use a simple 63%ish hydration dough including 20% sourdough starter (at 100%) and no other yeast which is then aged for 2-5 days in the fridge. Method based on this site:
http://www.varasanos.com/PizzaRecipe.htm
eg
1000g strong white flour
200g refreshed sourdough starter
593g water
35g salt
Gives a great tasting dough better than any I've tasted elsewhere if I say so myself.
http://www.varasanos.com/PizzaRecipe.htm
eg
1000g strong white flour
200g refreshed sourdough starter
593g water
35g salt
Gives a great tasting dough better than any I've tasted elsewhere if I say so myself.