Washingtonians Come Together! Washington Peeps

[Smokerbill]

It's fermented flour, water and yeast. I grows over night and makes that fluffy, light and crunchy crust I like. Next day I just add the flour to make the dough ball and let it rise for a couple hours.

I'll try to remember to try that next time I make pizza, maybe next month sometime. How much flour/water/yeast? Sounds kind of like a quick sourdough starter.

 

[pennyJo1960]

Here ya go Bill how to make sourdough starter
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[Smokerbill]

Here ya go Bill how to make sourdough starter
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Thanks PennyJo!

 

[Smokerbill]

I put the mostly dry basil leaves into a jar with a pouch of silica gel beads to finish drying.


And now that I've finished my pot of coffee it's time to start chopping peppers and onions, and peeling/seeding/chopping tomatoes. It's salsa-making/canning day.

 

[ValerieJ]

I'll try to remember to try that next time I make pizza, maybe next month sometime. How much flour/water/yeast? Sounds kind of like a quick sourdough starter.

I followed this guy's recipe. It was fabulous. Just had to divide it down to about 1/5 or it's too much dough. He is making 10 at a time, and I only wanted to make two.

When I'm up and about, I'll pull out the measurements that I used. Still in bed sick this morning. Drinking my Theraflu, so should improve soon.

 

[Smokerbill]

I followed this guy's recipe. It was fabulous. Just had to divide it down to about 1/5 or it's too much dough. He is making 10 at a time, and I only wanted to make two.

When I'm up and about, I'll pull out the measurements that I used. Still in bed sick this morning. Drinking my Theraflu, so should improve soon.

He has a real passion for pizza crust, doesn't he?

Here's what I got from the video...

POOLISH PIZZA CRUST RECIPE
(makes 10 pizza crusts)
combine...
300g room temp water
5g yeast
5g honey
300g flour (00)

Seal in container
1 hr on counter
then overnight in fridge

700 ml water
40g sea salt
1.25k flour

poolish into water, mix
add 1/2 flour, mix
add salt, mix
add remaining flour, mix
work dough/ knead until smooth
rest 15 min, covered on counter
oil hands
form smooth top ball (keep top on top)
oil bowl
dough into bowl, cover
30/60 minutes room temp
oil hands
separate, form balls, place on baking sheet
oil top, cover w/ plastic, rest 2 hours room temp
coat balls w/ semolina, keep top on top
flatten/spread/press, center to edge for air filled crust edge, 8-10 inch diameter.
coat with pizza sauce
pre bake to golden color 235C/455F on hot pizza stone
remove, add toppings, bake till cheese bubbly

 

[ValerieJ]

He has a real passion for pizza crust, doesn't he?

Here's what I got from the video...

Perfect. Good job. You'll be happy with your pizza dough!

 

[Smokerbill]

Perfect. Good job. You'll be happy with your pizza dough!

I wonder how it would work to lightly pre bake the crusts without adding the sauce, then freezing them for later use. It would sure make pizza night a lot easier.

 

[pennyJo1960]

I make it without thinking Pizza I learned out of need.
No where to go within a hour.
Yeast you can start im 10 let proof.
2 tblsp of yeast, pinch of salt and a smidge of sugar.
cup and quarter hot water longest time I used a wooden spoon to mix.

 

[ValerieJ]

I wonder how it would work to lightly pre bake the crusts without adding the sauce, then freezing them for later use. It would sure make pizza night a lot easier.

You could try that. He freezes his dough balls for use later. I forget the process for that just now, but I imagine you take it out and let it sit for a couple hours again.