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