Baguettes. My son, who works at a nice restaurant in Carmel (CA) said that I could easily put these in a basket and serve them at a good restaurant. (I think he likes them.) Today, I baked these sourdough sandwich rolls. These made the most delicious ham and cheese sandwiches, and I will share that recipes soon. I promise.
My son and I adore sourdough bread. We live just two hours from San Francisco. Whenever I go to The City, I have to bring home a loaf of sourdough bread from the Boudin Bakery. So good. To me, sourdough needs to have that "bite", but not too much.
sourdough starter from my beloved King Arthur Flour website. According to KAF, this starter has been lovingly nurtured since the 1700's. I guess I shouldn't feel too bad, then, that I fed my sourdough starter for two years, before finally using it! A few times, I neglected my starter, and though I had ruined it. But, you know what? I learned that a starter can be very forgiving, and I was able to bring it back to life. Yes, call me the "Sourdough Starter Whisperer"!
add flour and water and let it sit at room temperature for 12 hours. This morning, it was a beautiful sight-- all bubbly and happy.
Pizza Dough Flavor for a few years. This ingredient really adds some extra flavor to any pizza dough recipe. To the reserved starter, I add more King Arthur Flour all-purpose flour, hot water and instant yeast.
If you've been reading my blog for a while, you'd know that I enjoy showing step-by-step photo tutorials on how I make a recipe. Well, let's say that as I reached for my camera, today, I had butterfingers. The camera hit the kitchen floor with a sickening crash. My lens came off the camera with bits of broke plastic. I hoped that the plastic was my lens cap, but it wasn't. Sniff. The camera survived, but the lens is broken. Not the glass part, thank goodness, but the macro doesn't work anymore. So, the lens is being shipped back to Canon for an estimate that I hope will cost less than replacing it.
So, here we are-- the finished pizza being shot with a wide angle zoom lens.
I shaped half of the pizza dough, free-hand (still don't know how to toss it in the air), and added the cooked sausage, onion, mushrooms and some red pepper flakes. I simplified how King Arthur Flour's recipe said to bake the pizza. Until my new pizza peel arrives, I place parchment paper on an inverted baking sheet. I didn't prebake the crust, because my baking stone gets heated at 450F and has eliminated any "soggy pizza crust" syndrome.
I realize that many of you don't have a sourdough starter in your fridge. I hope that I can inspire some of you to change that. I've made three sourdough recipes in as many days, and I have realized that this doesn't take a lot of labor-- just patience, as you wait for the dough to proof. Freshly baked, homemade bread, is such a treat. I'm a rock star, to my family, when I bake bread. You can learn some great sourdough tips, from King Arthur Flour, here.
TASTING NOTES: The pizza crust was delicious, but I'm a big fan of sausage and mushrooms, together and so I loved the whole dinner (beer included). The crust was perfectly baked at 22 minutes. It was tender, but you didn't taste a LOT of sourdough. If you read the printable recipe card on this post, I've copied King Arthur Flour's tips on how to achieve more of a sourdough flavor. To us, we liked the dough as it was. Best of all, I found a way to re-purpose sourdough starter that would, other, end up in the trash. That makes me happy.
I should have a new macro lens, arriving via FedEx in a few days. I'm sad about my lens, but I guess it pushed me into buying the macro I've been wanting for a while anyway.
I go back to work, on Monday, and my blogging might trickle for a while. But, maybe not! I'd say that my knee has healed, well, and I'm no longer in pain. This is the time of year, when my oven gets a workout with braised dinners and baked goods. I think my men are very happy about that. As for me, I'm rested and got to do things that I enjoy. That makes me very happy--and thankful.
I always post a printable recipe card at the end of each recipe post. If you cannot view it, you might be using an older version of InternetExplorer. You should be able to view my recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer.
If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here.