NotSoSourdough

For this recipe I used a recipe that I found on Pinterest but I wrote it down on paper and lost the link. If I find it I will credit the original owner.

100g active and bubbly starter

500g flour

350g water

10g salt

30g olive oil

you may add a dash of baking powder if you like

any sauces and toppings you want to add

combine starter, water and flour until absorbed -rest covered 30 minutes

add salt and olive oil - stretch and fold it in - rest 30 covered minutes

stretch and fold - rest 30 minutes

stretch and fold - rest 30 minutes

Shaping

lay dough on lightly floured surface - cut into 4 even pieces

stretch and fold into tight balls - place in air tight container (I literally use plastic Tupperware)

rest overnight( 8-10 hours)

Make pizza

for this part i did a couple of things that are hard for me to explain but I'll try my best.

On a floured surface I took one ball of dough and I squished it flat so it was a circle. Then, I gently pressed down and out around the dough to get a large circle until it was the right size and shape for me. (Use your gut on this one.)

I made a milk bread loaf from a recipe i found on Pinterest

It did NOT turn out like i had hoped. I hand kneaded for an hour. I mixed until combined and then when a dough formed i used what i call the slap and grab method. (Basically threw the dough on the counter and picked it up again, repeat) then followed directions and formed the loaf.

It tasted like sour ass and was dense as fuck.

I also made one loaf each using the brown sugar starter and the starter/base mix. These loaves tasted better than any loaf that I have created thus far, which is fantastic and steps in the right direction. The problem with these loaves is again, they are dense and not exactly fluffy.

I think I'll use the base and mix leaven method as that loaf tasted the best.

Brown sugar leaven

8:30am - it was frothy so i mixed as follows for the leaven*

50g starter

150g water

150g flour

100g sugar

I also saved and fed some in case i liked it. I'm going to grow this on as if it were day 2 of a new starter ingredients as follows.

Brown sugar starter

50g starter

100g flour

100g water

100g sugar

Starter + Base leaven

I added 50g of my original active starter at 8:30am and will stir once an hour for 4 hours (assuming i can remember)

Pizza Dough (bonus)

For this recipe I used a recipe that I found on Pinterest but I wrote it down on paper and lost the link. If I find it I will credit the original owner.

From my existing "Mother" starter's discard, I created 3 bowls of sourdough starters/base. I am making these at night because that's when I have time.

1/17/24 8:30pm is when I left these to rest in the oven with the oven light on.*

Bowl 1 - Starter for leavening (350g total)

50g starter from refrigerated "Mother"

150g Flour

150g water

Stir every hour for like 4 hours. 8:30pm - Initial Stir 9:30pm - Stir 10:30pm - Stir 11:30pm - Stir 12:30pm - Stir

Bowl 2 - Starter with brown sugar (500g Total)

200g starter from refrigerated "Mother"

100g flour

100g water

100g sugar

Stir every hour for like 4 hours. 8:30pm - Initial Stir 9:30pm - Stir 10:30pm - Stir 11:30pm - Stir 12:30pm - Stir

Bowl 3 - Non Starter "Base"

150g flour

150 water

150 sugar

50g from "Bowl 1" will be added to this tomorrow. I'm just impatient and NEEDED to mix it up now.

Hey there, I'm starting a new journey with my sourdough bread starter. I don't know anything about this other than the steps to create the "Mother" starter.

I am experimenting with ratios, timing, ingredients, etc. So far today is the first day of this new unhinged version of sourdough creation.

I hope that anyone that is starting out and anyone that wants to try making bread and bread-like things enjoys this process as much as I intend to.