Monday, April 21, 2008

More sourdough #2

Since I resurrected my sourdough starter, I've been diligently working to keep it happy.

Today I made one of the pizzas from the Bread Baking Babes -- the Genzano Potato Pizza. This is a two-day process. Last night I mixed the starter, flour, and water, then let it rest overnight. It was really chilly here last night, so the biga didn't rise very much. After I put it in a warmer place, the biga rose and bubbled very nicely.

After about 12 hours, I added the remaining ingredients -- water, flour, yeast, and salt -- let the dough go through two fermenting stages. Then it was ready to be formed into a pizza.

I used a half-sheet pan for the pizza, spreading the dough as far as I could to the edges of the pan. Then I topped it with thinly sliced potatoes, sliced onions, and fresh rosemary.

Thanks to this pizza, I don't have to cook dinner for the rest of the week! I absolutely love the crust, so I will definitely make that again, experimenting with different toppings. The recipe for this pizza crust can be found at Tanna's website, My Kitchen in Half Cups, along with links to the other BBB gals.


Last week I also made one of my most favorite breads ever -- rosemary raisin sourdough bread. I am in love with this bread!. If I had to choose one bread to make every day, it would be this one. It is actually one of the few things in which I like raisins. They add just the perfect texture and flavor.

So, it looks like my sourdough starter is back among the living, for which I'm very glad.


MyKitchenInHalfCups said...

Your close up looks lovely - big holes and just nice height for a pizza crust.
Your Rosemary Raisin SourDough looks beautiful.

breadchick said...

Judy, your pizza and the bread look fantastic! I'd say your starter is definitely back amongst the living.

Lien said...

Looks like a great pizza to me... love your bread, really beautiful!

Karen Baking Soda said...

Great Pizza! Rosemary Raisin Sourdough? That's an interesting combination.