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My first sourdough bread attempt!! Yeah! My starter is finally there! It’s bubbly throughout, is rising daily and smells quite sour. That doesn’t sound good, but it is! I think I let it rise too long out of the oven. I was super excited to see how much the dough had risen, as that meant I hadn’t ruined my starter. Turns out, the goal should be for about half the rising to occur out of the oven and the last half in the oven. My final product did NOT look like a beautiful artisan bread loaf. It did taste really good. I was actually surprised at the density and complex flavor.
It’s quite tangy. The more I eat it, the more I like it! I also made a sourdough pizza crust for dinner tonight. The extra crispy edges were so yummy, I started planning my next sourdough undertaking…crackers!
The crust turned out better than I thought! Hubs thought is could have cooked a bit longer; I agree. I was so afraid of over-cooking that I took the crust out at the minimum time.
I used freshly ground pepper, low-moisture mozzarella cheese, thinly sliced baby bella mushrooms, fresh spinach, ricotta cheese, sliced baby Romas, garlic, salt and fresh oregano.
I love how the crust developed crispness and the cheese became browned and deeply golden.
We are a family of six, so one crust didn’t cut it. I made a second crust with purchased yeast for a sure-to-please kiddo pizza. I used 1 1/4 cup of my sourdough starter for the first recipe (supposed to use 1 1/2 cup), but I didn’t want to deplete my entire stash and have to create a brand new sourdough baby!
If you happen to have or aspire to have a sourdough starter and would like to make pizza crust, I adapted my recipe from this site: culturesforhealth.
You can also find instructions in my printable recipe card below.
I am a bread-head so I usually like thick crusts. However, the bite of this pizza left you wanting to chew more. Like a baby with a teething ring or a dog with a chew toy….I dunno.