Adapted from Sourdough Pizza Dough and 100% Whole Grain Rustic Bread and Pizza Dough from Peter Reinhart’s Artisan Breads Every Day
4:30 p.m.: Make starter. Original plan was to use 5.75 gm of mother starter, but that resulted in no rise after the initial 6-hour counter rest. Increased amount to 66 gm mother starter and remixed. Left on counter overnight.
10:00 a.m.: Make dough. Adjust flour and water to account for final mother starter weight. Rest, covered, on counter for 4 hours. Refrigerate
4:00 p.m.: Place dough on counter and proceed as normal. Note: 40-minute preheat on oven instead of 60.
The crust wasn’t baked enough, making it too soft. The sour flavor was OK, and I’m more interested in the idea of baking with my starter vs. commercial yeast. I think I’ll continue to play with this formula.
Adjustment for next time:
- bake sauce-topped crust for 4 min. before adding cheese
- take the dough out of the refrigerator sooner to see if a longer room-temp proof causes a higher-rising crust