I've been in a bread making mode. Decided to get back into baking Sourdough bread this week. I started a new "Sourdough starter" using the instructions from Amy's Bread. This is the same one that I used a number of years ago. It is a straight sourdough. Made from organic rye flour and spring water. Nothing else. I use a rye flour from a local bakery that mills and sells its own flour.
Once the starter is strong, and ready to maintain, I turn it into a white sourdough starter.
I started Monday morning and the starter was strong enough to use by Thursday.
The first loaves. Out of the oven Friday night.
made from my new starter.
I mixed up another biga with the sourdough starter on Friday morning and kneaded up the dough on Friday night. (I use a Magic Mill). A 2000 g batch (12 cups plus the biga). 82% hydration. Left it in the fridge overnight and Moe pulled it out mid afternoon on Saturday so that it would be ready by the time I got home from work. Shaped one big round loaf and baked two pizzas from the remainder.
This was my favourite pizza so far.
Topped with spicy Italian sausage and sauteed mushrooms.
I use Ken Forkish's method to bake the pizzas. Rather than the stone on the bottom of the oven, it is placed near the top, about 6 or 8 inches from the broiler. Baked at 550°F (that is has high as my oven will go) for five to six minutes and then finished under the broiler for two minutes.
The crust was perfect. (if I do say so myself) Thin, maybe 1/8th of inch thick with a puffy rim. And lots of little charred bubbles. Just like my favourite pizzeria.
The second pizza - Pizza Margherita. We were too full so this pizza didn't get eaten. And since I do not like leftover pizza, I gave it too a friend.
Here is a link that might be useful: Sourdough Starter - Amy's Bread