RECIPES
Sourdough Focaccia/Pizza Dough
100g Starter
375g Water
20g good quality olive oil
500g Flour (Reg All Purpose Flour gives softer texture while Bread Flour is chewier) I've tried using both and much prefer the texture when using bread flour!
10g Salt
Mix together ingredients and perform 4 sets of stretch and folds 30mins apart. Because this dough has a lot more water than recipe for regular sourdough bread, it will be extremely sticky & loose. Use a large spatula for your stretch & folds! As the 4h of stretch & folds progress, that will change. Do not add more flour! Let it rise for its bulk fermentation until the dough is doubled in size. Transfer dough into a well oiled dish (if you really want to prevent sticking, butter the dish before putting oil in bottom of pan). Let it rise until it's about doubled (2-4 hours). The dough should spread out naturally in the pan. Top with olive oil and good quality sea salt and push your fingers in dough to make indentations. Cover w saran wrap & foil.
Put in frig overnight.
Next day, re-poke lots of holes w oiled fingers & add toppings, get creative!
Bake at 450° for 25-30 mins. Depending on the pan you use, you might need to take it
out of the pan and give it 5 more
minutes in the oven to crisp up the
bottom.
Happy Baking!
Sourdough Discard Crackers
You'll never want to throw away your discard after your taste these addictive crunchy crackers!
INGREDIENTS:
200g sourdough discard
2 tablespoons (28 g) butter (melted) or equivalent amount of Good Quality Olive Oil
¼ teaspoon (1 g) fine sea salt
2 teaspoons dried herbs (Herbs de Provence)
¼ teaspoon (1 g) salt for sprinkling on top
INSTRUCTIONS:
Preheat your oven to 325° and line a baking sheet with parchment paper. Melt the butter and let cool. Weigh the discard, dried herbs, salt & combine with melted butter and mix thoroughly. Use a spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
Bake for 10 minutes. Remove from oven and score the crackers with knife or pizza cutter. Bake for an additional 20 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. Store in Mason Jar. Enjoy! These are my newest obsession!
TIPS: Butter definitely gives these crackers the best flavor, but they can be made with other fats. I tested this recipe with olive oil but found that it tasted more oily than tangy. If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor.
Petite Pain
You can make 4-6 petite pain from 1 regular recipe. After bulk fermentation and before final shaping, weigh entire dough and then divide by # of loaves you want to make and then shape and place in a greased tiny loaf pan. Cover w saran and place all ziplock and put in frig overnight. Bake 25m lid on; few mins lid off