Sourdough Pizza Crust – 3rd time!

I had two bowls of sourdough starter taking up space in my fridge, plus it is Friday! So what do I decide to make? Sourdough pizza crust using one bowl of sourdough starter!

Number one, I probably will not do this again when my oldest son has band practice (he plays the flute). It was at the wrong time of afternoon and I had to put off getting the crust into the pans because of it. Dinner ended up being at 6:30! That’s a little too late for us.

Number two, I don’t know why, but my family ate this crust up. There were no leftovers! The last time I made this crust there were leftovers.

I used the same recipe I did the last time: King Arthur Flour Sourdough Pizza Crust.

The things I changed:

  1. I used my own Pizza Dough seasoning.
  2. I doubled the recipe.

Pizza Dough seasoning

Pizza Dough Seasoning

Note: I used Penzey’s spices.

2 tsp grated Parmesan cheese

2 tsp Brady Street Cheese Sprinkle

1/4 Tbsp roasted garlic seasoning

1/4 Tbsp toasted granulated onion

1/4 Tbsp Tuscan Sunset

sourdoughstarter

This is my happy sourdough starter. I had an extra bowl of it in the fridge for when I wanted to make pizza crust again. I have to double the recipe for the pizza crust to feed all of us and that takes 2 cups of starter. If I used my main starter for this, I would have no starter left!

pizzadough1

Because of the larger amount of pizza dough, I wasn’t able to use my KitchenAid mixer to knead the dough for me. I ended up kneading the dough by hand for about 15 minutes. I’m still not sure that was long enough either! It probably could have used another 5-10 minutes. I got a good arm workout today.

pizzadough2

My pizza dough proofed for a VERY long time. Probably too long! I just was not able to get the dough into the pan when I wanted to. I started the dough around 10 and had it in the bowl to rise by about 11. I was going to try and get the dough into the pan around 2:45 to 3 but that didn’t work out (band practice was at 2:15). I had to wait until almost 4 to prepare the pans.

pizzapan

One of the pans of pizza dough ready to be baked. I pre-baked the crust for 8 minutes at 450 degrees F after brushing it with olive oil.

pizzaslice pizzawhole

After the pre-bake, I put the toppings on: pizza sauce, bacon, salami, provolone, mozzarella, and purple kale. Yes, kale! The pizza needed some green (and some purple too!) and that was all the green I had in the fridge that would work.

My suspicions on why these pizzas disappeared and my last ones didn’t:

  1. Everything tastes better with bacon. This is a fact.
  2. The kale? No, that can’t be it.
  3. The pizza dough seasoning?

I think I might have gone overboard with the garlic. The roasted garlic seasoning I used is VERY strong. I probably could have used half what I did.

The crust didn’t rise in the pans as much as I would have liked, but that’s okay. Since there were no leftovers, I guess the crust was good!

I was REALLY surprised that there were no complaints about the kale. At least, no complaints that I heard. My youngest son did ask “what are these black things?” though. He did eat it even after picking it off. I actually liked the kale on the pizza. It provided some leafy crispiness.

My pizza must always have bacon on it from now on. Always.

-Lynn

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A Bread Post

Since I am trying to make all our bread now, I have to practice! Sometimes I’ve been successful and sometimes not. I also want to talk a little about how my sourdough starter has been doing!

We tried making homemade hot dog buns last week. They tasted good but they turned out flat. I think I know why though. I didn’t add enough flour to the dough. I’ve noticed that most of the time I have to add a lot more flour than is called for in the recipe to get to the texture that it is supposed to be. Maybe I am not measuring my flour properly. The dough for the hot dog buns ended up so sticky that it was impossible to work with. At least now we know what to do for next time!

On Saturday, we had homemade pizza. I doubled the recipe and still didn’t feel like it was enough crust. I think I might have messed up on my timing with this though. The dough needed to rest and rise longer in the  pan. I did use my sourdough starter as most of the raising agent so that probably contributed to the longer rising time.  The pizza was good though and had a great crust because yesterday we ate up the rest of it (and I guess it was enough crust!)

One pizza for Josh and me
One pizza for Josh and me in a deep-dish 10 x 13 pan

One for the kids!
One for the kids! They only ate half of this pizza on Saturday, but they gladly ate the rest of it for lunch on Monday!
One bad thing about making bread in the afternoon to be used as part of dinner: Dinner ends up being late!  We usually eat around 5 PM, but because of my bad timing, we have been eating around 6 to 6:30 PM lately.

I also made crackers again with my sourdough starter last week and of course, the crackers were all gone by the end of the day. My kids seemed to be addicted to them. I do need to figure out how to roll the dough out thinner though. The middle ends up too thick and doesn’t get crispy when baked. I am considering splitting the dough in half and rolling out smaller portions to get the thinner dough.

So my sourdough starter is still alive and happy. I have it out on the counter right now so I can feed it before I go to bed. We also went out to a warehouse grocery store after Josh got home from work today and I needed the fridge space! So out came the starter to sit on the counter overnight.

Yesterday, dinner was late again because I was making hamburger buns from scratch. I think if I had started the dough around 1 PM like I had been planning that I would have been okay, but no, I was a little bit scared of making burger buns from scratch and was actually trying to think of something else to make for dinner! In the end, I started my dough around 2 to 3 PM. I will say that making hamburger buns from scratch isn’t easy!  I used a recipe from one of my newer cookbooks, Brown Eggs and Jam Jars: Buttermilk Oat Hamburger Buns. It uses some good for you ingredients: old-fashioned oats, whole wheat flour, honey. I think there were 3 times that I had to let it sit for around a total of 2 hours and 15 minutes of resting/proofing.

Josh got a picture of me rolling out the dough balls. This was the fun part because I was almost done!
Josh got a picture of me rolling out the dough balls. This was the fun part because I was almost done!

I put the dough balls on baking sheets to rest for 45 minutes.
I put the dough balls on baking sheets to rest for 45 minutes.

The hamburger buns in the oven.
The hamburger buns in the oven.

After baking, the buns were a nice golden color.
After baking, the buns were a nice golden color. I couldn’t resist tapping some of them on their bottoms to hear the hollow sound.

Here is my burger!
Here is my burger: mushrooms, red onion, and provolone on a thick beef patty!
I know these buns must have tasted good because my youngest boy ate one without a burger in it, and my oldest boy asked if he could have another bun (no burger) after he had finished his first burger.

Homeschool Day Off!

I wish I could give the kids every Friday off from school!  Maybe I will try that for next semester. It would mean a bit of a cramped schedule but a 3 day weekend every week? My kids would love it!

Today has been great. I was able to get both the crumpets cooked and the dough for maple rolls (not cinnamon rolls!) prepped into pans to bake tomorrow morning for breakfast. My kids have been getting along for the most part. We live in a 1300 square foot house and when you have five kids running around in it, a disagreement is pretty much inevitable.

I used the recipe for sourdough crumpets at the King Arthur Flour website. I seem to be there a lot. Maybe once I am more comfortable working with sourdough I will venture off to the rest of the Internet for recipes. I used my container of discard starter. There was about 3 – 4 cups in it.

I didn’t have crumpet rings, so I just cooked them like pancakes in a cast-iron skillet with some melted butter. They don’t have quite as many holes as I would like but they taste like crumpets and the texture is right. I think these will probably be for breakfast Sunday morning. We don’t use the fake maple syrup anymore, so my kids are used to having jam, honey, and almond butter on their pancakes already. We have real maple syrup but it’s a huge half-gallon jug and I don’t have space to store it in the fridge right now. lol Crumpets are supposed to be eaten more like English muffins anyway. You just don’t cut them in half.

I told my husband yesterday that I wanted to give this maple syrup jug a big hug.
I told my husband yesterday that I wanted to give this maple syrup jug a big hug.

My next project for the morning was cinnamon rolls. Well, they were going to be cinnamon rolls but they became maple rolls instead. I don’t remember the last time I made cinnamon rolls but I do remember thinking that they were a big hassle. Of course, I used a recipe from the King Arthur Flour website again. I just changed the filling to be maple rolls. The dough was surprisingly easy to work with. Usually, I make or am a huge mess by the time I’m done working with dough of any kind. I let it rise in a bowl for an hour and half on the stove top. It’s 90-crazy degrees here (is it really fall? It sure doesn’t feel like it!) and it had no problem rising. After an hour and a half, I poked it a bit with a spatula to get it to deflate and it was ready to be patted out into a rectangle.

Instead of using cinnamon, I used a combination of evaporated cane juice and maple sugar. I would have used this maple sugar from Mount Mansfield Maple Products but then I remembered that my in-laws had brought us a little shaker of maple sugar when they visited the Northeast U.S. So I used that instead.

I patted out the dough on a greased cookie sheet without a lip. So much easier than a cutting board!
I patted out the dough on a greased cookie sheet without a lip. So much easier than a cutting board!

I had left out the leftover stick of butter I used for the dough so it was really soft. Instead of melting it, I just smeared the 3 tablespoons I had left all over the dough rectangle with my hand. This part was actually kind of fun! Like finger-painting for adults!

Then I went overboard with the maple sugar/evaporated cane juice combination. I don’t think anyone will mind. I would guesstimate that I used about 2-3 Tablespoons of sugar with a possible 1 to 1 ratio of the two sugars. Okay, let’s be real. I just threw them together until it looked like they were evenly mixed and went for it. This was also fun. I used a spoon to sprinkle the sugar over the smeared butter.

Then it was time to roll the dough into a log and slice. This is always the hard part for me. I usually end up with something that does not look like a log. Slicing is even more disastrous! But this time it worked! And I ended up with almost pretty circles of maple rolls to put in the pan instead of globs of sugary dough.

I made these... it's a miracle.
I made these… it’s a miracle.

I didn’t let them rise after I put them in the pan. I put both pans right into the fridge. Josh is supposed to take them out when he wakes up too early tomorrow morning on a Saturday so they can rise for an hour before baking. I will try to post a results pic tomorrow. Hopefully, they turn out!

Sourdough Starter – feeding a “thing”

I can’t seem to get the hang of making bread in the bread machine. I will probably try one more time but if my bread comes out looking like this again…

imageI am going to leave the bread machine breadmaking to Josh.

I have, however, been able to successfully make a few breads from scratch, but I don’t usually have the two or three hours needed to do so.  Though I can often find an hour or two to make cookies that look like this…

057Maybe my gifts lie in baking cookies and not bread?

Josh loves sourdough bread. He also seems to be the breadmaker in the family. So I bought a sourdough starter off Amazon. I am of the mind that you can buy anything off Amazon. Is this a little too convenient?  Yes. Does this really bother me? No. If I don’t have to drive somewhere and take my 5 kids with me to buy it then it’s a win-win, right?

Sourdough starter from Breadtopia. It has enough starter for 3 tries.
Sourdough starter from Breadtopia. It has enough starter for 3 tries. I am good at killing plants. Hopefully, I didn’t kill this one.
Simple method: flour, spring water, mason jar, yeast starter, a teaspoon (not shown), and a tablespoon
Simple method: flour, spring water, mason jar, yeast starter, a teaspoon (not shown), and some tablespoons

I used unbleached all-purpose flour. The mason jar is a quart size one I think.

1 teaspoon of starter
1 teaspoon of starter
1 Tablespoon of spring water mixed with the starter. Let it sit for a few minutes.
1 Tablespoon of spring water mixed with the starter. Let it sit for a few minutes.
1 Tablespoon of flour mixed in.
1 Tablespoon of flour mixed in.
Let it hang out on the counter for 24 hours. Josh looked at it and said,
Cover it with plastic wrap and let it hang out on the counter for 24 hours. Josh looked at it and said, “This is it?”

So tomorrow at 3:30, I have to feed this thing more flour. I asked Josh if we should name it. He, of course, looked at me like I was crazy. I would call it “Thing” anyway. I hope it doesn’t grow a hand.

If all goes well, we will eventually have enough starter for Josh to make some sourdough bread. I am considering not buying bread anymore and just having Josh make it for us! My kids go crazy for homemade bread anyway so they would be very happy about that.

Maybe I will try to make bread this week from scratch just to see if I can. 🙂