Joan's Terse Sourdough Bread-Pizza Instructions
There's really no recipe - you just need a batch of Carolyn's starter (which she let die, but I have kept alive for years and years), and put a bunch of calamata olives in the dough. My usual bread takes 2 days, though it has been so cold in the house that it has been taking 3 - today was not so bad, so I am almost done.
First day - a.m. put starter in bowl with 1 cup water and 1 cup flour. p.m. add 2 cups flour to make a stiff dough, let rise overnight.
Next day, take out about a cup of starter and mix with water and put away for the next time. To the rest, add 2 1/2 cups water, about 6 cups flour (can be mixed whole wheat or rye and white), tablespoon or so of kosher salt. If I am making pizza dough or the rolls my son likes, I add a couple of glugs of olive oil. Mix in olives if you want them. We also sometimes make sun-dried tomato. Let it rise. Then shape the loaves, let it rise again. Bake. Makes 4 pizza crusts, 4 loaves of bread, or 32 rolls.
Joan
(2/7/04)
Just to clarify--you raise the bread with only the starter? No added yeast? Maybe I'll try catching starter again. (No, wait, too close to Pesach and I won't know whether it's worth keeping until at least a couple months.) I might try this by creating a one-time starter.
Avital
No yeast - this is the only starter that works that well for me. I keep it in the freezer or the back of the fridge over Pesach-sell it with the rest of the chametz and don't even look at it. It was an unwashed grape starter (Levain) that Carolyn made years ago.
Joan
There's really no recipe - you just need a batch of Carolyn's starter (which she let die, but I have kept alive for years and years), and put a bunch of calamata olives in the dough. My usual bread takes 2 days, though it has been so cold in the house that it has been taking 3 - today was not so bad, so I am almost done.
First day - a.m. put starter in bowl with 1 cup water and 1 cup flour. p.m. add 2 cups flour to make a stiff dough, let rise overnight.
Next day, take out about a cup of starter and mix with water and put away for the next time. To the rest, add 2 1/2 cups water, about 6 cups flour (can be mixed whole wheat or rye and white), tablespoon or so of kosher salt. If I am making pizza dough or the rolls my son likes, I add a couple of glugs of olive oil. Mix in olives if you want them. We also sometimes make sun-dried tomato. Let it rise. Then shape the loaves, let it rise again. Bake. Makes 4 pizza crusts, 4 loaves of bread, or 32 rolls.
Joan
(2/7/04)
Just to clarify--you raise the bread with only the starter? No added yeast? Maybe I'll try catching starter again. (No, wait, too close to Pesach and I won't know whether it's worth keeping until at least a couple months.) I might try this by creating a one-time starter.
Avital
No yeast - this is the only starter that works that well for me. I keep it in the freezer or the back of the fridge over Pesach-sell it with the rest of the chametz and don't even look at it. It was an unwashed grape starter (Levain) that Carolyn made years ago.
Joan