Join the FEL team for the next Crust for Life Session where we will be celebrating Sourdough September and enjoying an Introduction to Sourdough and Scotland the Bread Overnight "Soordough" Pizza
For Sourdough you need to think about your timings and do some preparation ahead of the session.
The timetable we will follow for the session will be
5 days ahead of the session - make your starter
Tues morning - Feed the starter with equal amounts of flour and water.
Tuesday evening - Make the dough
Wednesday - Cook the pizzas
To make your starter
Day 1 - Mix 25g of flour and 25g of water. Mix together and place in a tub/ jar which you will leave on the side.
Days 2 - 5 - Add 25g of flour and 25g of water each day. Mix and leave on the side.
As you go through the 5 days you will start to see bubbles appearing in the starter and your starter will start to smell slightly sour.
Once your starters is ready you can place it in the fridge until the day you need it.
For the Pizza dough
18g sourdough starter
227g water
350g plain flour ( You can use Scotland the Bread flour for this
1tsp salt
1tbsp oil
For the Tomato Sauce
1 tin tomatoes
Oregano
Basil
garlic
1tsp red or white wine vinegar
Salt and Pepper
Toppings of your choice
Mozarella, peppers, tomatoes, onions, sweetcorn etc