SOURDOUGH STARTER MIX RECIPES

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THE ULTIMATE SOURDOUGH PIZZA CRUST {FROM DISCARD STARTER}



The Ultimate Sourdough Pizza Crust {From Discard Starter} image

Who doesn't love pizza, all hot and gooey, fresh from the oven? Give this sourdough pizza crust a whirl. It's delicious! BONUS: Make it with your discard!

Provided by Cery

Categories     Main Course

Total Time 160 minutes

Prep Time 150 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 6

1 cup unfed sourdough starter (discard)
1/2 cup warm water
2 1/2 cups unbleached flour
1 tsp salt
1 tsp yeast
4 tsp Italian seasoning (optional)

Steps:

  • To start with you need put the flour, salt, yeast, and the Italian seasoning into a mixing bowl and mix it up.
  • Then stir your sourdough starter and measure out 1 cup into the bowl and add the 1/2 cup warm water. Mix well until combined. You can mix it either by hand or with a stand mixer.
  • If you are making it by hand, turn the pizza dough out onto a lightly floured surface. Knead until the dough is smooth and slightly sticky. About 10 to 12 minutes.
  • If using a stand mixer, attach your dough hook and knead for about 7 minutes until smooth and just a tad bit sticky.
  • After kneading, you need to put the dough back into a greased bowl and turn it to grease the top. It needs to rise until it has doubled in volume.
  • Depending on how strong your starter is and how warm your kitchen is, the rise time can be anywhere from 1 to 3 hours.
  • Divide your dough into your chosen number of crusts.
  • Drizzle olive oil into your chosen number of regular sized pizza pans and tilt the pans (or spread the oil with your hands) until the bottoms are evenly coated with oil.
  • Shape each piece of the dough into a disc and then put each disc into a pizza pan. Gently press the dough out until it covers the bottom. It will start to shrink up a bit. That's ok.
  • Let it rest for a few minutes and press it out again. Do that for all of the pizzas.
  • Once you have the crusts in the pans, take a fork and poke holes all over them. These holes keep the crusts from bubbling up as they bake.
  • Cover the crusts and let them rest while the oven preheats.
  • Preheat your oven to 450°F. If you are going to be baking your pizzas to eat right away, put your baking stone in the oven to heat up.
  • Once your oven is hot, pre-bake the thicker crusts for 8 - 10 minutes and the thin crusts for 4 to 6 minutes.
  • Remove from the pans and cool on a wire rack for later, or top immediately with all your favorite fixins.
  • When you are ready to bake your pizzas, slide them into the oven and onto the preheated baking stone.
  • Bake until the toppings are hot and the cheese is melted and browned to your liking. Approximately 10 minutes for the thicker crust pizza, and 8 minutes for the thin crust pizza.

Nutrition Facts : Calories 708 kcal, CarbohydrateContent 142 g, ProteinContent 25 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 1175 mg, FiberContent 8 g, SugarContent 1 g, ServingSize 1 serving

BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH



Best Sourdough Starter Recipe - How To Make ... - Delish image

Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.

Provided by June Xie

Categories     low-fat    low sugar    nut-free    vegan    vegetarian    baking

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 7

30 g all-purpose flour (1/4 c.)
30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
60 g water, room-temperature (1/4 c.)
30 g starter (about 2 tbsp.)
30 g all-purpose flour (1/4 c.)
30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
60 g water, room-temperature (1/4 c.)

Steps:

  • In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. 
  • Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
  • Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 
  • Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!

More about "sourdough starter mix recipes"

BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH
Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.
From delish.com
Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
  • Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!
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FEEDING AND MAINTAINING YOUR SOURDOUGH STARTER | KING ...
To store your starter at room temperature: Stir the starter thoroughly. Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter or use it in another recipe (see "tips," below). Add 113g flour and 113g lukewarm water to the 113g starter in the bowl. Mix …
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