Simply enjoy food

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To those who don't know what sourdough is, it's wild yeast cultured to raise bread in the same way that commercial yeast does. To keep it alive and active, you need to discard a large portion of it and feed the remainder which makes it grow back. So, I found myself with about 200 grams of ripened sourdough starter to discard a few hours before I needed to prepare supper. Being fond of pizza, I decided to make a sourdough pizza with the otherwise wasted starter.

Having used sourdough, the crust had a lighter color, but I was still very happy with the result. Nice and open crumb with a crispy crust.

I used a 65 per cent hydration dough. My starter also happens to be 65 per cent, so the math was easy:

200g Starter
150g unbleached white flour
50g organic whole wheat flour
130 ml water
6 grams of salt

I mixed, stretched and folded and let it sit for about three hours. Then I rolled the ball of dough in a half/half mixture of white flour and wheat bran so that it wouldn't stick while I stretched it out. The wheat bran also gives the crust a nice multigrain texture. I stretched it out to a pizza shape and topped with everyone's favorites. Baked at 550 degrees for about ten minutes.