Questions about Sourdough

Bill Morris asked a couple of questions:

I am making the sour dough starter sponge. After leaving it out for a couple of days, can I put in a closed jar in the refrigerator. (Well it expand and break the glass?)

Also, on page 140ish, Calif sour dough pizza and the next style, do not state how much sour dough starter to use in the recipe. Can you please clarify.

 

P.S.: I bought 3 books and everyone loves them.

PizzaMan replies:

The wild yeast in the sourdough starter will slow down when you refrigerate the starter but it will NOT stop entirely.  If you place it in a closed jar it may very well explode.  Virtually everyone recommends that you use a loose-fitting cover for any sourdough starter.

The California-style Sourdough recipe was written to use the entire quantity of the Sourdough Starter Sponge recipe on the prior page; in other words, a cup of water, a cup of flour, and 1/2 teaspoon yeast.  That works out to be something like 1 1/4 cup of sourdough starter if you already have one made.  Depending on the consistency of your sourdough starter you might need to adjust the amount of flour you use when making dough to reach the consistency you prefer.

2 Comments to “Questions about Sourdough”

  1. bill morris says:

    Thank you for the information.  Thanks to you and your book, I am making the best pizzas I ever tasted. 
    P.s.:  Do you have a favorite recipe?

  2. PizzaMan383 says:

    My favorite style of pizza is Thin Style pizza; hand-stretched and baked on a pizza stone.  I typically make the crust about 1/8" when cooked.  I bake it so that it is slightly crispy-chewy.

    My favorite flavor changes over time.  I typically make one cheese pizza (maybe with pepperoni), a veggie pizza (with no tomatoes), and a non-traditional pizza (like tandoori chicken, barbecue chicken, or mojo chicken) when making pizza.  I'm quite fond of the caramelized onion pizza and pesto pizza at this time.


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